Ginger Spring Greens Soup with Noodles
- 1 tablespoon olive oil
- 1/4 teaspoon of sesame oil
- 1/2 bunch scallions or green garlic
- 2-3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 cups vegetable broth or pork broth
- red pepper flakes (a few shakes for flavor)
- 2 cups water
- 1 head bok choy or 1 lb of any mixture of spring greens (arugula, spinach, radish tops, dandelion greens, etc)
- 4 ounces ramen noodles (not instant)
- Salt to taste
- Toasted Sesame Seeds, for topping
- In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions/or green garlic and chop. Cook scallions/green garlic, chopped garlic, and ginger on low to med heat, stirring occasionally for 1-2 minutes until the garlic and ginger is fragrant.
- Measure in the broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- While broth is simmering, prepare your greens. Take well washed greens and chop into strips (making for easier eating). If any of your greens have stems, you may choose to remove the stems and cut them into smaller pieces.
- Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer the soup until the noodles and greens are tender, 4 to 6 minutes. Taste and add salt as needed.
- Divide soup into two bowls and top with chopped scallion greens, sesame seeds, and red pepper flakes. This soup is even better if it can sit for a day before you add your noodles, but delicious no matter what.