Ginger Bok Choy Soup & Noodles
Posted on March 22nd, 2017
I’ve recently been on a ginger binge. Not only is ginger good for the brain but it also helps to soothe nausea and arthritis. When I was recovering from surgery and the pain medication made me nauseous, ginger was my best friend!
Ginger has been used as a medicinal spice with healing properties in ancient India, China and Greece. In addition to helping with nausea and digestive problems, it contains potent anti-inflammatory compounds. A certain degree of inflammation is healthy as it helps fight invaders that hurt our health. Chronic inflammation, however, is detrimental. Long term inflammation can cause many diseases, such as cancer, diabetes, depression, heart disease, arthritis, and Alzheimers. The anti-inflammatory compound found in ginger, gingerols, inhibits the formation of inflammatory chemical messengers of the immune system.
Like ginger, bok choy, a Chinese cabbage, has been shown to reduce inflammation. Bok choy is also high in vitamin A which supports vision and has been linked to a lower risk of some cancers such as colorectal, lung and breast cancer. It’s delicious and a great way to add greens to your dishes as well. For those of you that live near a Trader Joes, you can buy washed and ready to eat bok choy, which makes preparation oh so convenient.
To get a double whammy of health benefits, combine ginger and bok choy into a nutritional power house. This ginger bok choy soup with noodles from Naturally Ella is super easy to make as well as delicious. Plus soups and stews are very comforting and this recipe is my go to when I need something warm or if my digestive system is out of sorts.
Ingredients for Naturally Ella’s ginger bok choy soup & noodles:
1 tablespoon olive oil
½ bunch scallions
2 cloves minced garlic
2 tablespoons minced fresh ginger
2 cups low-sodium vegetable broth
2 cups water
1 head bok choy
4 ounces ramen noodles
red pepper flakes
Trim the ends of the scallions and chop the light green stems. The darker green tops will be used for toppings so you can put them aside.
Heat 1 tablespoon of olive in a large pot.
Add the scallions to the pot, along with the ginger and garlic.
Cook for 2 to 3 minutes.
Next add the vegetable broth and water. Bring the liquid to a boil, then reduce to a simmer and let it cook for 5 minutes.
In the meantime, cut the end off the head of the bok choy. Cut off the stems and then prepare by cutting the stems into thin strips. Roll the leaves together and also cut into strips.
Throw the stems into the broth and cook for about 5 minutes or until the stems are tender.
Add the leaves to the broth and cook for an additional 5 minutes.
Add the ramen and bring the soup to a simmer until the noodles and bok choy are tender. This should take about 4 to 6 minutes.
Finally divide the soup into bowls and serve with chopped scallion greens, sesame seeds, red pepper flakes and salt, if needed.
Recipe originally featured on Naturally Ella.