Bok Choy Soup with Handmade Noodles

April 28, 2023


Making noodles by hand sounds intimidating, but this recipe is an easy introduction. Simmered in a homestyle bok choy soup and topped with crispy garlic, the dish will be delicious even if the noodles end up a bit uneven. We recommend giving this recipe a try for dinner! If you don’t have time to make the noodles, feel free to make the bok choy and tofu soup and add store bought noodles or dumplings.



1 cup Local Roots all purpose flour
¼ tsp salt
5 tbsp hot water
3 stalks green onion
1 inch fresh ginger
¼ tsp white pepper
2 tsp salt
1 bunch Local Roots bok choy
1 block soft tofu
4 cloves garlic



    1. Make the noodles by stirring together 1 cup of flour and ¼ tsp salt in a medium bowl. Add the hot water 1 tbsp at a time, stirring with a wooden spoon in between each addition. After all the water has been added, knead for 5-10 minutes until the dough comes together. It will initially look dry, but keep kneading until it comes together in a rough ball. 
    2. Leave the dough on the countertop and place the bowl you initially mixed in upside down over it as a cover (no plastic necessary!). Allow to rest for 20-30 minutes. 
    3. While the noodle dough is resting, begin the soup. Slice the green onion and ginger into large pieces. To a large pot, add a drizzle of olive oil and brown the green onion and ginger on medium heat until fragrant. Pour in 12 cups of water and stir in 2 tsp salt. Bring to a boil.
    4. Peel and then finely dice the garlic cloves. To a small nonstick pan, add a drizzle of neutral oil and toast the garlic cloves on low-medium heat, stirring frequently until golden brown. Immediately remove from the heat and place in a separate bowl to cool.
    5. Thoroughly wash the bok choy, including between the leaves and close to the root. Remove the root, then dice the stem and leaves. Toss the bok choy into the soup once it is boiling. 
    6. As the bok choy cooks, shape the noodles. Use a rolling pin to roll the dough out as thinly as possible. The goal would be a noodle that is not sticking to the counter and is thin enough to slightly see the countertop through. However, don’t worry; a thicker noodle will simply take a bit longer to cook and be a bit chewier. Once the dough is rolled out to the thinness you can manage, use a sharp knife to slice the dough into thin strips. 
    7. Pick up the noodles one at a time and add to the boiling bok choy soup. Do not layer the noodles on top of each other when adding, as they will stick to each other; try to add them in a row, not touching. Stir gently between the addition of each batch of noodles and then add the next.
    8. When all the noodles are cooking in the soup, dice the tofu into large chunks and add to the soup. Cook the noodles and tofu until the soup is once again at a rolling boil, then for another 2-3 minutes. 
    9. Plate the noodle soup and top each bowl with crispy garlic. Enjoy!


    This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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