Bok Choy Soup
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This bok choy soup pairs crunch veggies with a delicious savory base and mouth-watering umami sauce. It’s the perfect combination of fuss-free ingredients and Asian-inspired flavors that’ll keep you super satisfied until your next meal!
Love this? Check out these Easy Vegan Ramen Noodles and this Easy Tofu Soup!
Table of contents
Why You’ll Love It
I’ve been obsessed with this bok choy soup for weeks and it’s been my go-to recipe for days when I can’t face the kitchen.
This soup is absolutely bursting with fresh flavors and you can’t beat the crunch from the delicious veggies.
It’s not just brimming with appealing colors and spices either!
It’s also loaded with umami flavor from the shiitake mushrooms and can be made 100% vegan and gluten-free with a couple of simple swaps.
Plus, throwing in soft-boiled eggs gives the soup extra protein and an incredible texture that’ll keep you full for hours.
And the combination of ginger, garlic, and sesame to create an aromatic, Asian-inspired base is unbeatable!
Ingredients You’ll Need
- Baby bok choy: Baby bok choy is incredibly nutritious and delicious and cooks quickly!
- Sesame oil: For a nutty taste that adds authenticity to your dish.
- Green onions: Split these into white parts and green parts.
- Garlic and fresh ginger: For a hint of spice and savory flavor.
- Fresh shiitake mushrooms: For an earthy and smoky taste. If you can’t find shiitake mushrooms, use oyster or cremini!
- Low sodium broth (vegetable or chicken): Adds savory flavor to the mix without dialing up the salt content. Choose a veggie broth to keep this bok choy soup vegan!
- Soy sauce: For umami goodness.
- Noodles: You can use any kind of noodles you prefer – I like ramen, udon, soba, or rice noodles. Try to choose options that cook in 5 minutes or less.
- Soft boiled eggs (optional): I prefer using organic free-range eggs for more vibrant yolks and a better flavor.
How To Make Bok Choy Soup
Step-by-step overview. Full ingredients and instructions are in the recipe card below
Prepare the bok choy, spring onions, and mushrooms: Halve the baby bok choy (photo 1) and clean them by rinsing it under cold water and shaking off any excess water (photo 2). Then, slice the green onions (keeping the white and green parts separate). Clean and slice the shiitake mushrooms and set aside.
Saute the aromatics and green onions: In a large pot, heat the sesame oil over medium heat. Saute the white parts of the green onion, garlic, and ginger until fragrant (photo 3).
Cook the shiitake mushrooms and bok choy: Cook the mushrooms for 3 minutes until they start to soften (photos 4 and 5). Then, add the bok choy and saute until it starts to wilt (photo 6).
Add sauces and simmer: Pour in the broth and soy sauce (photo 7). Bring the mixture to a simmer and cook for around 5 minutes (photo 8).
Throw in the noodles: Add the noodles to the pot and cook according to packet instructions until tender.
Prepare the soft boiled eggs (optional!): In a separate pot, bring water to a boil and gently lower the eggs into the water. Cook them for about 6 – 7 minutes for a soft yolk. Remove the eggs from the water and place them in ice-cold water to stop the cooking process. Peel the eggs carefully and place them to one side.
Serve the soup and enjoy: Ladle the soup into bowls and add the halved soft-boiled eggs on top. Garnish the soup with the green parts of the spring onion, sesame seeds, and fresh chili or chili oil for more spice.
Notes and Tips
- What type of bok choy to use: I personally like to use baby bok choy as it cooks quickly, is easy to eat, and has crunchy stems. The narrower heads also make them incredibly easy to stir fry! You could also use regular Bok Choy, but you might need to cook it for 8-10 minutes (especially the stems, as they are harder).
- How long to boil bok choy: Cook your bok choy until it starts to wilt. This is usually between 5 and 7 minutes. Try not to go over or under to avoid a mushy result or super-crunchy stems.
- How to avoid mushy bok choy: Baby bok choy cooks quickly. If your noodles of choice take longer than 5 minutes to cook, add the bok choy last. You can also add them upward to get the stems cooked before the leaves.
- If using dry shiitake mushrooms: If you’re using dry shiitake mushrooms, you’ll need to cover them with boiling water and soak them for around 20 minutes. They’ll double in size, and you can then use them to cook with. You might need to get rid of the stems as they’ll be too tough to eat!
Serving Suggestions
- Try this bok choy soup with a tasty serving of sesame crusted tofu!
- If you want extra greens, it’ll also pair perfectly with an edamame salad.
- For extra crunch, salt and chili edamame or roasted edamame are awesome choices!
How to Store
Wait for your soup to cool completely before storing it.
- In the fridge: Put the leftover bok choy soup in an airtight container and store it for no more than 3 days.
- In the freezer: Store your soup in freezer-safe containers (or bags!) for up to 1 month. Be aware that the texture of the bok choy and mushrooms may deteriorate if frozen for too long.
More Asian-Inspired Recipes
If you try this bok choy soup recipe, please leave a comment and a rating and let me know how much you liked it!
Bok Choy Soup
Ingredients
- 16 ounces baby bok choy - halved and cleaned (note 1)
- 2 tablespoons sesame oil
- 4 green onions
- 2 cloves garlic - minced
- 1 teaspoon fresh ginger - grated or minced
- 4 ounces fresh shiitake mushrooms
- 5 cups low sodium broth - vegetable or chicken
- 1 tablespoon soy sauce
- 5 ounces noodles - note 2
Soft boiled eggs (optional)
- 4 eggs - best if organic and free range
Toppings
- fresh chili - or chili oil
- sesame seeds
Instructions
- Clean and halve the baby bok choy. Slice the green onions, keeping the white and green parts separate. Clean and slice the shiitake mushrooms.
- In a large pot, heat the sesame oil over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté until fragrant.
- Add the shiitake mushrooms and cook for about 3 minutes until they start to soften.
- Add the bok choy and sauté until it starts to wilt.
- Pour in the broth and soy sauce. Bring the mixture to a simmer and cook for about 5 minutes.
- Add the noodles to the pot and cook according to the package instructions until tender.
- Soft Boiled Eggs (Optional):a. In a separate pot, bring water to a boil. Gently lower the eggs into the water and boil for about 46-7 minutes for a soft yolk.b. Remove the eggs from the water and place them in ice-cold water to stop the cooking process. Peel the eggs carefully.
- Ladle the soup into bowls. Add halved soft-boiled eggs on top if using. Garnish with the green parts of the green onions and some sesame seeds. If you like your soup spicy, add a dash of chili oil or some fresh chili.
Notes
Nutrition
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