6 ounces (170 g) baby bok choy or pak choy, cut in half
Optional toppings: corn, bean sprouts, Crispy Tofu, chili oil
Aromatics: Warm the sesame oil in a large pot over medium heat. Add the garlic and white parts of the green onion and sauté for 60 seconds. Then, add in the mushrooms and cook for 3 to 5 minutes, stirring occasionally.
Broth: Add the mushroom broth and coconut milk to the pot and stir. Cover and bring to a boil over high heat.
Noodles: Uncover, reduce the heat to medium, and add in the noodles and the bok choy. Simmer for 3 to 5 minutes, stirring occasionally to break up the noodles. Turn the heat off once the noodles are tender.
Serve: divide the noodles and broth evenly between serving bowls and top with green onion and any additional toppings, if using. Serve warm; leftovers will keep in the fridge for up to 3 days, but the noodles will get soggy and absorb most of the broth (so it’s best to enjoy fresh!)
Mushrooms: I used a combination of king oyster and oyster mushrooms, but fresh shiitake mushrooms or cremini mushrooms would work well here too.