Hopefully, by now, you can tell I crave savory, salty and spicy foods almost if not more than sweets! Living in NYC, I’ve been blessed with being surrounded by hundreds of hole in the wall noodle shops and I just can’t get enough! I’ve tried so many…hot pots, pho bars, ramen restaurants, and more! Every place has its own unique flavor and takes on the different variations of Japanese, Korean, Malaysian, or Thai cuisines. This ginger garlic noodle soup is my variation and it is perfect for sipping on any time of the day! I often find myself craving ramen, or noodle soup whenever I need to rejuvenate myself. It brings me back to life and is especially comforting on a cold winter day. This is a nutritious, flavorful, and flu-fighting recipe that cooks in just 20 minutes!!
ProTips:
- Need a little protein? Don’t be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked).
- For a lower sodium diet, you can substitute low sodium soy sauce and broth.
- The red chili sauce I used is called Huy Fong Chili Garlic Sauce. You can find it at most grocery stores! I keep this sauce on hands and eat it with so many different dishes!
- I used the No Yolks Extra Broad Pasta that comes in the clear bag! I found one cup of noodles per person is enough but alter accordingly!
Ginger Garlic Noodle Soup
Ingredients:
-3 garlic cloves minced
-1 garlic clove thinly sliced
-2 tbs ginger minced
-1/4 cup sliced white onion
-2 stalks green onion chopped and seperated (white and green parts)
–2 cups of egg noodles
-1/4 cup baby corn (cut the full pieces in half or quarters)
-handful of bok choy (optional)
-2 3/4 cup of water or chicken/vegetable broth
-2 3/4 cup of hot water
-2 dried shitaki mushrooms
-2 tbsp soy sauce
-2 tbsp garlic chili sauce
-2 tbsp hoisin sauce
-1tsp sesame oil
-1tsp mirin
-1 tsp white vinegar
-1 tbsp olive oil
Directions:
1. In a bowl, soak the hot water with the dried shiitake mushrooms. Let them rehydrate while you prepare your other ingredients.
2. In a medium sized pot, set your flame to medium high, add oil, and fry the thinly sliced garlic clove. Once golden brown, remove the garlic from the oil and place on a paper towel. This is your topping!
3. With the left over oil in the pot, add your onions and cook until translucent and softened. (About 4-5 minutes).
4. Add the separated white part of the green onion to pot. Keep the green part aside for topping.
5. Add the rest of the minced garlic and ginger. Cook, stirring occasionally, for 1-2 minutes until fragrant
6. Squeeze the water out of the rehydrated mushrooms but do not discard any of the water (its full of umami flavor!)
7. Chop the mushroom into a fine dice
8. Add this to your pot
9. Carefully pour in the 2 3/4 mushroom water to the pot
10. Add the broth of your choice or 2 3/4 cup water and bring to a simmer
11. Add the soy sauce, chili paste, hoisin sauce, sesame oil, mirin, vinegar, baby corn, and/or bok chop. Let simmer for 10 minutes.
12. While the soup is simmering. Cook your egg noodles separately
13. After 10 minutes of simmering the soup base. Check and season for taste.
14. Add in the cooked noodles.
15. Divide soup between bowls and garnish with fried garlic slices, the green parts of green onions and more red chili sauce (if desired).
Enjoy!
Sweetened With Spice 
This soup looks absolutely divine!
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