This Bok Choy Soup has a deliciously light ginger broth and instantly warms you up. Made with mushrooms, tender bok choy and noodles, it's the perfect cozy meal ready in 20 minutes.
I absolutely love bok choy and always buy a few bunches on my weekly grocery haul to add to stir-frys and soups. This time however I decided to make it the hero of the dish and made a cozy Bok Choy Soup. It’s quickly become one of my favorite soups as it has a light ginger broth and can be eaten at anytime of the year. It's also super easy to make in 20 minutes and all made in the one pot. I've added a soft boiled egg on top, but you can also add your favorite protein.
If you've never tried bok choy before, it's an Asian green which is a cross over between spinach and cabbage. The white stems have a crisp texture with tender green leaves. It's also packed with nutrients and tastes great served with so many dishes such as my teriyaki tofu and delicious dumpling bake.
Table of Contents
Recipe Highlights
- Quick & Easy: Ready in 20 minutes for busy weeknights
- Healthy & Nutritious: Packed with veggies, protein and a light aromatic broth
- Versatile: You can customize with different noodles, favorite protein and any vegetables you have on hand
What is Boy Choy?
Bok choy, also called Pak choi, is a type of Chinese cabbage with crisp white stems and soft green leaves. It has a mild, slightly sweet flavor that soaks up all the goodness from brothy soups, stir-frys and simple veggie dishes. Baby bok choy is small and tender, while larger bok choy has thicker stems and a more hearty bite.
Bok choy is also quite healthy packed with vitamins and nutrients making it a nutritious veggie. It also cooks really quickly, which makes it perfect for easy meals, but it does need a good wash since dirt can hide between the leafy parts and white stems near the base.
Ingredients and Substitutions
- Baby bok choy is the hero ingredient which has crisp stems and tender leaves. They are added towards the end of the cook to maintain its texture so they don't overcook. You can substitute with pak choi or large bok choy, then chop into smaller pieces
- Mushrooms add to the umami flavor. In this recipe I've used a mix of oyster mushrooms and fresh shiitake mushrooms, but cremini mushrooms also work well
- Green onions, garlic and ginger are the foundation of the aromatic broth. They are first sautéed in olive oil to bring out their flavors before adding the mushrooms and liquid ingredients
- Soy sauce adds saltiness and depth - I always prefer using salt reduced soy sauce. Use tamari for a gluten-free option
- Sesame oil provides a rich, nutty flavor - a little goes a long way
- Vegetable broth is my preferred stock, I prefer a salt reduced organic brand. You can swap for chicken broth if you aren't vegan/vegetarian
- Noodles of choice make the soup filling. I used Japanese ramen noodles, but rice noodles or udon noodles would work too
- Soft boiled egg added when serving for extra protein and richness. You can also use poached eggs or leave them out and use your favorite protein like shredded chicken or tofu
- Garnish with chili crisp oil for a little spicy kick and sliced green onions/scallions
How to make Boy Choy Soup
This Bok Choy Soup comes together in just a few easy steps for a quick weeknight dinner. Follow my simple steps below (note quantities are listed in the recipe card below)
Step 1: Heat olive oil in a large pot over medium heat. Add garlic, ginger and green onions, and sauté for 2 minutes until fragrant
Step 2: Add sliced mushrooms and cook until browned. Season with salt and black pepper
Step 3: Pour in the vegetable stock, soy sauce, sesame oil, and a pinch of salt and pepper. Add 1–2 cups of water (or broth), cover and simmer for 10 minutes
Step 4: Meanwhile, trim about ½ inch off the bottom of the baby bok choy and separate the leaves. Soak them in a large bowl of water with 1 teaspoon of baking soda for a few minutes, then drain and rinse
Step 5: Taste and adjust the seasoning. Add the noodles, then place the bok choy into the pot, submerging only the thick stems while leaving the tops above the broth to prevent overcooking. Cook for about 2–4 minutes
Step 6: Then stir in the leaves and its ready! Serve with a soft-boiled egg, a drizzle of chili crisp oil and green onions. Enjoy!
Tips and Tricks
- Make sure to wash your bok choy thoroughly as there can be dirt and little insects often hiding between the leafy and white parts
- The trick is to add the white stems first as the green parts don't need long to cook
- Avoid overcooking the bok choy to maintain the best texture with a light crisp on the stems
- If making extra for meal prep, cook the noodles separately or only add enough noodles for the first day as otherwise they will soak the broth and become overcooked
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days
- Reheat gently on the stovetop until heated through with a splash of broth or water if needed. You can also microwave to heat through
- Freeze the broth separately, as the noodles and bok choy won't have the best texture once thawed
FAQs
Yes, bok choy is great for soups! It has a mild flavor that soaks up all that delicious broth. The stems stay a little crisp while the leaves turn soft which makes it perfect for a bowl of soup
Slice about ½ inch off the base and separate the bok choy leaves with your fingers or chop them into smaller pieces. Ensure to wash thoroughly then add to your soup at the final few minutes
Add the white stems of the bok choy to the soup first since they take longer to cook, then stir in the leafy parts towards the end to avoid overcooking. The leaves only need a minute to become tender
Serving Suggestions
This Bok Choy Soup is delicious on its own, but would also pair great with rice paper dumplings, fresh summer rolls, or a simple edamame cucumber salad. For a heartier meal, add shredded chicken, tofu or additional eggs for extra protein. The light ginger broth complements main dishes making it a fantastic starter before serving your favorite noodle or rice dishes.
More Asian Inspired Soups
Asian Inspired Dinners
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Bok Choy Soup (Delicious Ginger Broth in 20 Minutes)
Ingredients
- 6 bulbs baby bok choy
- 7oz / 200g mushrooms sliced - I've used a mix of oyster and shiitake mushrooms
- 1 ½ inch cube fresh ginger - finely diced
- 3 garlic cloves - finely diced
- 4 green onions - sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups vegetable broth - I've used salt reduced, plus 2 cups water
- 7oz / 200g noodles of choice, I like Japanese Ramen noodles or Udon noodles
- 1 tablespoon extra virgin olive oil
- 1 optional soft boiled egg per serve
- Garnish with chili crisp oil and sliced green onions
Instructions
- Add the olive oil to a large soup pot and add the garlic, ginger and green onions. Saute for 2 minutes over medium heat until fragrant
- Add the sliced mushrooms and saute together, only once they've browned season with salt and black pepper
- Pour in the vegetable broth, soy sauce, sesame oil, and a pinch of salt and pepper. Pour in 2 cups of water, or optionally sub with more broth. Place the lid on and simmer over medium heat for 10 minutes
- In the meantime thoroughly wash and prepare your baby bok choy. I like to slice ½ inch off the bottom and separate the leaves with my hands. Add them to a large bowl of water with a teaspoon of baking soda and soak for a few minutes. Then drain through a colander and rinse (*note if your leaves are large, optionally chop in half)
- Taste the soup for seasoning, then add your noodles and add the baby bok choy leaves by only submerging the thick stems into the broth and leaving the leaves to hang above so they don't overcook. Cook for about 2–4 minutes (as per noodle packing instructions)
- Then stir through the leaves and serve up your delicious cozy bok choy soup with a soft boiled egg, drizzle of chili crisp oil, sliced green onions and enjoy!
Notes
- Bok choy - wash thoroughly to remove any dirt or tiny insects hidden between the leafy and white parts. When cooking the bok choy, add the white stems first since the green leaves only need a short time to soften
- Meal prep - cook noodles separately or add only enough for the first day to prevent them from soaking up too much broth and being overcooked
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