Bok Choy Soup
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!
Servings: 4
Calories: 337kcal
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
Note 1- Cleaning Bok choy: Make sure to clean the bok choy thoroughly, as it can harbor dirt between its leaves. Rinse under cold water and shake off excess moisture.
Note 2 - Noodles: You can use any type of noodles you prefer, like ramen, udon, soba, or even rice noodles. Try to choose noodles that will cook in 5 minutes or less. If your noodles take longer, add the noodles before adding bok choi to the broth to avoid the bok choi going mushy and too soft.
Note 3 - Make it vegan: Omit the eggs and use vegetable broth for a vegan version. You can top the soup with fried tofu or sesame-crusted tofu for extra protein.
Note 4 - If shiitake mushrooms are not available, you can substitute with other varieties like oyster or cremini mushrooms.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 337kcal | Carbohydrates: 36g | Protein: 19g | Fat: 14g | Sugar: 4g