Heat 1-2 tablespoons olive oil in a medium-sized pot over medium heat.
Add diced shallots and cook over medium heat, stirring often, for 4-5 minutes, or until the shallots are soft and translucent.
Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
Carefully pour the chicken stock into the pot and bring to a simmer, add the cinnamon sticks and soy sauce. Cover and continue to simmer for 10 minutes.
Remove the lid from the pot and carefully remove and discard each cinnamon stick from the soup.
Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
Divide soup between bowls and garnish with sesame seeds, the green parts of green onions, and red pepper flakes if desired.
Ingredients
1 Tablespoon olive oil
3 shallots, diced
1 bunch green onions, chopped
4 cloves garlic, minced
2 Tablespoons ginger, minced
5.5 cups low-sodium chicken broth
2 whole cinnamon sticks
2 Tablespoon low-sodium soy sauce
10 oz mushrooms, sliced
6 oz rice noodles
1.5 heads bok choy, chopped
Option to garnish with green onion, red pepper flakes, and sesame seeds
