Noodle Soup with Baby Bok Choy & Crispy Shallots Recipe (2024)

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This recipe was developed for Nissin.

Noodle soup packages are an important part of my pantry, they serve as a base for many types of Asianmealswhen I don’t have the time to make stock from scratch. With ramen noodle soup as a base, you can make Korean inspired Kimchi Ramen Recipeor this Chinese inspired Noodle Soup with Baby Bok Choy with Crispy Shallots Recipe, by just adding a few ingredients.

This is the second recipe we’ve created for Nissin,the makers of authentic Japanese ramen packages. Their noodles are air-dried, not fried, which results in only 3 grams of fat vs. 13 grams in cheap, supermarket “instant noodles.”Nissin RAOH’s noodles are triple-layered noodles that are air-dried. Learn more about Nissin RAOH in my previous recipe for Kimchi Ramen Recipe.

Making Chinese Flavors Shine in Noodle Soup

Chinese Five Spice Powder

Chinese Five Spice Powder is a blend made of ground cinnamon, clove, star anise, fennel seed and Szechuan peppercorns. It’s amain spice of Chinese roast duck, Chinese pork belly, and many other dishes.

Because we’re starting with a Japanese ramen noodle soup mix, I like to add a dash of Five Spice Powder to the soup to create a more Chinese flavor.

Chinese Chili Bamboo Shoots

Another ingredient that I always have on hand is Chinese Preserved Bamboo Shoots in Chili Oil. It’s the perfect condiment to add a little spice and crunch to noodle soups. The golden bamboo shoots are pickled in chili oil – though the resulting flavor is neither sour nor too spicy. Just the perfect mild crunch of bamboo shoots.

Crispy Shallots

Crispy shallots add a funcrunch! You can make them in minutes, or you can buy a pre-made crispy shallots at most Asian markets – look for “Fried Shallots” or “Crispy Shallots.”

To make your own, slowly heat a neutral flavored oil (peanut, vegetable, canola) with very thinly sliced shallots. I add both ingredients into a pan, and then turn on the heat to medium-low. As the oil heats up, it will fry the shallots AND flavor the oil.

Make sure you don’t burn the shallots, or they will become bitter! Don’t discard the incredible shallot oil – it’s a flavorfulfinishing oil for steamed vegetables – just drizzle on steamed broccoli.

We like to make a lot! Store in a glass jar or container in pantry.

Mom’s Quick ‘n Easy Steamed Vegetables with Shallot Oil:In a large Corningware or other microwave-oven safe dish with lid, add in rinsed and drained fresh vegetables, such as broccoli florets, baby bok choy leaves, yu choy, cut green beans. Add in 1 teaspoon of chicken boullion powder or organic chicken base, 1 tablespoon of shallot oil. Cover and microwave on high for 1 minute. Stir contents. Return to microwave for another minute (or more) until vegetables are cooked through.

*I know many people do not like chicken boullion powder because of the msg.Give Better than Boullion bases a try – they have no added msg. You can use any flavor boullion, I prefer chicken. You can also use 2 tablespoons of chicken/veg stock – and you’ll probably have to season with salt after cooking. The boullion adds intense flavor without adding additional liquid – when cooking these vegetables in the microwave, you don’t need that much liquid.

Noodle Soup with Baby Bok Choy and Crispy Shallots

We’re using Nissin RAOH’s Soy Sauce Umami Ramen.The soup is light and clean, which makes it a great base to customize forChinese flavors. RAOH means “king of ramen” and it is the best-selling premium instant noodle brands in Japan. If it’s good enough for discriminating Japanese ramen-lovers, then it’s good enough for me!

You can order Nissin RAOH ramen online at Amazon.

Enjoy!

More Ramen Recipes toTry

Kimchi Ramen Recipe

Pressure Cooker Ramen Recipe

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Noodles Soup with Baby Bok Choy and Crispy Shallots Recipe

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings 1 serving

Ingredients

2 tablespoons vegetable or canola oil
1 tablespoon thinly sliced shallots
1 package noodle soup (I prefer Nissin RAOH)
1/4 teaspoon Chinese five-spice powder
2 baby bok choy, halved
2 baby corn, halved
1 teaspoon minced fresh green onion

OPTIONAL:

Chinese Preserved Bamboo Shootsin Chili Oil

Instructions

In a small frying pan, add in the oil and the shallots. Turn the heat to medium-low and let the oil slowly heat up and fry the shallots. When crispy, remove shallots with a slotted spoon and drain on paper towel. Reserve the shallot oil for another use.
To a serving bowl, empty the packet(s) of ramen soup mix and add in the five spice powder.
In a small saucepan, fill with 2 1/2cups of water and bring to a boil. Lower heat to medium, then add in the dried noodles. Cookfor 2 minutes. Add in the baby bok choy and baby corn. Cook for an additional 2 minutes.
When done, ladle in the hot cooking water into the serving bowl. Stir with a spoon or chopsticks until the soup mix dissolves. To the bowl, add in the noodles and vegetables.Top with green onion and crispy shallots. Serve with Chinese chili bamboo shoots, if desired.

Notes

Nissin RAOH Ramen - purchase on Amazon. All flavors - Soy Sauce, Tonkatsu and Miso work in this recipe, though I prefer Soy Sauce or Tonkotsu the best with Chinese flavors!

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Noodle Soup with Baby Bok Choy & Crispy Shallots Recipe (2024)

FAQs

What part of bok choy do you eat in soup? ›

In soup, eat both the stem and leafy parts of bok choy. The stems are crunchy and juicy, and the leaves are soft, tender, and slightly peppery.

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How to prevent noodles from getting soggy in soup? ›

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup. If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

Learn More Now ›

What part of bok choy do you not eat? ›

All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb.

Show Me More ›

Are you supposed to eat the stems of bok choy? ›

Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems. The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A.

Tell Me More ›

When should I add noodles to soup? ›

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

Keep Reading ›

Should I cook pasta before adding to soup? ›

To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked. Alternatively, you could cook the pasta separately and add to the soup at the last moment.

Read On ›

What is the difference between bok choy and baby bok choy? ›

What is the difference between regular bok choy and baby bok choy? There is virtually no difference between regular-sized bok choy and baby bok choy. Baby bok choy is harvested earlier than regular-sized bok choy, and as a result, the vegetable is naturally smaller and overall is a bit sweeter.

Learn More Now ›

Should I soak bok choy before cooking? ›

The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.

Learn More ›

Why do you soak shallots in water? ›

To bring out their sweetness and make them extra crisp, soak the sliced shallots in cold water before using.

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Why is my fried shallot not crispy? ›

Keep the heat low or medium low when frying.

You need to give enough time for all the moisture in the shallots to evaporate, because that is how cripiness happens. If the heat is too high, they will brown faster than they can crisp.

Why do you soak shallots in vinegar? ›

It comes from the same compounds in onions that will make you cry when you chop them. When you leave the shallots to soak in vinegar, the bad-aftertaste compounds leave through the cut surface of the vegetable.

View Details ›

Do you eat the green or white part of bok choy? ›

You can consume all parts of the bok choy plant, including its white stems and green leaves. Here are some ideas for how to prepare and eat bok choy: Chop it and sauté it with olive oil, garlic, and ginger as a side dish or to top a grain like rice or quinoa. Dice it and add it to an Asian-inspired soup recipe.

Get More Info Here ›

What part of Pak Choy do I use? ›

If you like you can cut the leaves from the stems, as they cook at different speeds – the leaves cook much quicker, so you could add just towards the end of cooking. Alternatively, if you want to put leaves and stems in the pan at the same time, cut the stems into wide strips and the leaves into finer strips.

Read The Full Story ›

Is bok choy cabbage or celery? ›

Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage, used as food.

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