Bok Choy Soup with Shrimp & Noodles

Ingredients

• 1 (3 inch) piece fresh ginger, halved lengthwise
• 1 medium sweet onion, halved crosswise, divided
• 6 cups lower-sodium chicken broth
• 3 whole star anise
• 1 (3 inch) cinnamon stick
• 1 tablespoon canola oil
• 8 ounces thin rice noodles
• 2 cups chopped bok choy
• 1 cup diagonally sliced carrots
• 8 ounces sliced white mushrooms
• 12 ounces small peeled, deveined raw shrimp
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 1/2 cup fresh mung bean sprouts
• 1/2 cup fresh mint leaves

Instructions

1. Preheat broiler to high with a rack about 5 inches from heat source. Place ginger and 1 onion half, cut-sides up, on a large rimmed baking sheet. Broil until charred, about 5 minutes. Transfer to a large saucepan. Add broth, star anise and cinnamon stick; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until reduced to 4 cups, about 20 minutes.
2. Meanwhile, drizzle another large baking sheet with canola oil. Bring a large pot of water to a boil over high heat. Add rice noodles; cook according to package directions, about 4 minutes. Drain the noodles and lay them flat on the prepared baking sheet. Set aside. Thinly slice the remaining onion half; set aside.
3. Once the broth has reduced, remove and discard the onion half, ginger, star anise and cinnamon stick. Return the broth to a boil over medium-high heat. Stir in bok choy, carrots and mushrooms. Reduce heat to maintain a simmer; cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in shrimp. Cook, stirring once or twice, until the shrimp are opaque, 1 to 2 minutes. Remove from heat. Stir in lime juice, fish sauce and sugar. Divide the noodles among 4 bowls and ladle the soup evenly into the bowls. Serve with the reserved thinly sliced sweet onion, bean sprouts and mint.