Simple Bok Choy Soup With Noodles

1 bunch bok choy, ends trimmed, chopped
2 large shallots, finely chopped
3 green onions, sliced, divided
227 g shiitake mushrooms, stems removed, sliced
4 or 5 cloves garlic, minced
1 thumb-size piece ginger root, peeled and grated
946 ml vegetable broth
946 ml water
2 tablespoons soy sauce or tamari (for gluten-free)
1 star anise
227 g rice noodles, or noodle of choice
salt and pepper

Preheat a large soup pot over medium heat, and add 1 teaspoon of oil. Cook the bok choy undisturbed for about 1 minute. Stir and cook for another minute or so, until dark green and wilted. Season with a pinch of salt and a few cracks of black pepper. Transfer bok choy to a plate and set aside.

Add the remaining oil to the pot. Saute the shallots, mushrooms, and half of the green onion until softened, about 5 minutes.

Add the ginger and garlic to the pot, and cook for 1 minute, stirring frequently.

Add the water, broth, soy sauce, and star anise, and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes.

Add the noodles to the pot and cook according to package directions (increase heat to maintain a simmer). When the noodles are almost done, return the bok choy to the pot so it can heat through. Remove the star anise before serving. Garnish with sliced green onion and sesame seeds.

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