Heat 2 tablespoons of extra virgin olive oil in a medium-sized stockpot over medium heat. Add the diced shallots and stir well. Cook them for about 4-5 minutes, stirring often, until they become translucent and start to soften. You want those flavors to bloom before adding anything else.

While the shallots are cooking, take your green onions and chop off the ends. Make sure to separate the white part from the vibrant green tops. Set aside the green tops for garnishing later. Finely chop the white parts and get them ready for the pot.

Now, add the finely chopped white parts of the green onions, minced garlic, and ginger to the pot with the shallots. Stir it up, letting those ingredients mingle for about 1-2 minutes, until the garlic and ginger start to release their fragrant aromas.

Carefully pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer, and then toss in the star anise along with the soy sauce. Cover the pot and let it simmer for about 10 minutes. Remove the lid and carefully fish out those star anise cloves; they’re done imparting their flavor.

Now it’s time for the fun part! Add the sliced crimini mushrooms, uncooked rice noodles, and the roughly chopped bok choy to the soup. Let it all simmer together for about 5-8 minutes, or until the noodles are cooked and the bok choy is tender. At this point, don’t forget to taste and adjust the seasoning if needed.

Once everything is cooked, divide the soup between bowls and finish with a sprinkle of sesame seeds and the sliced green parts of the green onions. For an added kick, feel free to dust some red pepper flakes on top—just the way you like it!