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Ginger Garlic Noodle Soup

healthy and satisfying ginger garlic soup with noodles and tofu
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Soup
Servings 4 servings


  • 1 tbsp oil
  • 3 shallots minced
  • 1 bunch scallions sliced, green and white parts separated
  • 4 cloves garlic minced
  • 3 tbsp fresh ginger minced
  • 6 cups chicken broth
  • 2 star anise
  • 2-3 tbsp soy sauce to taste
  • 1 tsp chicken powder optional, to taste
  • 1 tsp fish sauce optional, to taste
  • splash rice vinegar to taste
  • 1 package white mushrooms sliced
  • 4 servings noodles of whatever type you like I used asian wheat noodles. You could use rice noodles or any other kind you prefer.
  • 2 cups sliced baby bok choy
  • 1 package firm or silken tofu
  • crispy chili oil for topping


  • Heat oil in a soup pot. Add the shallots, garlic, ginger and green onion whites and cook over medium for about 4 minutes until softened.
  • Add the stock, soy sauce and star anise. Simmer for 10-15 minutes. While the soup is simmering cook your noodles in another pot and rinse with cold water to keep from sticking until you add to the soup.
  • Add the seasonings to the broth and taste and adjust amounts until the broth is very flavorful. You can add more soy sauce or salt if needed. Remove the star anise.
  • Add the tofu (or meat) and cook until it is cooked through. Add the mushrooms and bok choy and cook just until they are slightly cooked.
  • Add the cooked noodles to the serving bowls and ladle the soup and vegetables on top. Serve with the chili oil.
Keyword Lunch, Main Dish, Soup