Ginger Garlic Ramen

 I  made this ramen soup last week. The grocery store had baby bok choy and I knew this would be a delicious addition to a ramen soup. I love soup and could eat it year round. But, I usually don't make it very often in the summer. The weather here last week was in the low 60's and this soup was a welcomed bowl of comfort.

• 1 medium sized sweet onion, diced
• 4 cloves garlic, minced (I used cheater garlic already minced)
• 2 tablespoons grated fresh ginger
• 5 cups vegetable broth (I used Better Than Bouillion mixed with water)
• 2 whole star anise
• 2 tablespoons low-sodium soy sauce
• 4 baby bella mushrooms, sliced
• 2 blocks brown rice & millet ramen noodles (5 ounces) 
• 2 baby bok choy, roughly chopped
• 1 teaspoon sesame seeds for garnish
• 1/4 teaspoon red pepper flakes for garnish or a squirt of Sriracha sauce

In a Dutch oven heat 2-3 tablespoons of water. Add onion and saute for about 5 minutes until it egins to torn translucent.

Add garlic and ginger and cook 2-3 minutes until fragrant.

Add the broth and bring to a simmer. Add star anise and soy sauce and cover and simmer for about 10 minutes.

Remove the star anise. Add mushrooms, noodles and bok choy and cook until the noodles are done and the bok choy is tender.

Taste a noodle to be sure it's soft. 

Load up a bowl full of soup and garnish as desired.

Enjoy!!!