Every time we move, our schedules, routines, responsibilities…just our pace of life gets all switched up. It takes us a few weeks to settle in to our new normal. During the transition, it’s harder to get adequate sleep, make healthy food choices, and just stay healthy. We both noticed some symptoms of getting sick a few days ago. Of course, this cold weather that has greeted us up here in the mountains isn’t helping in that regard. So I decided it was time for some Chicken Noodle Soup. BUT, this time I decided to try putting an asian spin on it because I had some bok choy in the fridge that needed using.

A quick search on google brought up Ginger Garlic Noodle Soup with Bok Choy Perfect! We love ginger and as I skimmed this recipe, I knew it would be great. I’ve pretty much decided that if you want to make something taste asian, you need sesame oil or ginger. I used both in this recipe! Since I didn’t have any sesame seeds, as called for, I substituted sesame oil for for the olive oil to achieve the same flavor benefits.

I also added carrots to this recipe and used Bragg Liquid Aminos instead of Soy Sauce. For the broth, I just boiled a chicken with all the veggies and spices like I normally would to make the base of chicken noodle soup.