This vegetarian bok choy soup is a simple yet delicious recipe that combines fresh vegetables, noodles, and aromatic seasonings. It’s unbelievably quick to make but also full of nourishing ingredients, making it perfect for a cozy winter lunch or dinner.
Why I love this recipe
- One-pot meal: Everything comes together in one pot for easy cooking and cleanup.
- Ready in 20: You’ll have dinner on the table in 15 minutes or less! It’s perfect for those busy days.
- Nutrient-dense: This bok choy soup is packed with nutritious ingredients like ginger, garlic, and shiitake mushrooms.
- Customizable: Adding or swapping ingredients to suit your taste and dietary preferences is easy!
Cold-fighting bok choy soup
This easy bok choy soup is an Asian-inspired recipe that combines crunchy baby bok choy, savory shiitake mushrooms, and warm noodles. It packs a surprising amount of flavor in the broth, especially since it takes less time to make than your favorite TV show!
However, my favorite part of the soup is the rice noodles. They add a hearty element that complements the clear broth and veggies, making the dish feel filling without weighing you down. Make this recipe on busy weeknights or when you’re feeling under the weather and in need of something comforting.
Ingredients & Substitutions
- Baby bok choy: Also known as pak choy, this fresh, crunchy veggie is perfect for soups! I recommend using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy) for the best results. Check for either at your local Asian food market.
- Shallot: Adds a mild sweet onion flavor. Leeks or chives also work as alternatives.
- Serrano pepper: For a more earthy kick. You can also use an jalapeño in place of the serrano pepper.
- Garlic: Essential for building an aromatic broth. Use paste or freshly minced garlic. I don’t recommend their powdered forms for this soup.
- Avocado oil: To sauté the aromatics. You can replace avocado oil with sesame oil for a more toasty, nutty flavor profile.
- Shiitake mushrooms: Provide an earthy flavor and meaty, buttery texture. If you don’t have shiitakes, try portobello or cremini mushrooms.
- Rice noodles: I also love to make this soup with udon or soba noodles. Again, any of these options are typically available at Asian food markets or large grocery stores.
- Soy sauce: Imparts a punch of umami flavor. Tamari or coconut aminos are good substitutes if you’re trying to avoid gluten.
- Maple syrup: Adds a hint of sweetness, balancing the savory ingredients. Agave or a pinch of brown sugar will also work.
- Rice vinegar: Provides a touch of tanginess and acidity. If you don’t have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
- Water: For a more complex broth, use mushroom stock or bouillon.
- Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.
- Garnishes: Optional, but I love to add some chili garlic sauce, sesame seeds and red pepper flakes on top for more flavor and heat.
How to make bok choy soup
- Step 1: Chop all the vegetables. Cut the bok choy in halves.
- Step 2: Heat the avocado oil and sauté all the aromatics first (shallot, Serrano pepper, garlic) til everything is fragrant.
- Step 3: Stir in the soy sauce, maple syrup, vinegar, and water. Bring the broth to a boil, then lower the heat and let it simmer.
- Step 4: Incorporate the mushrooms and rice noodles. Cook for another few minutes until the noodles are tender.
- Step 5: Add bok choy and cook for another 2-3 minutes till bok choy is tender.
- Step 6: Finish your bok choy soup with a sprinkle of sesame seeds, chili garlic sauce, and chopped scallions before serving!
Storage & Reheating
Keep leftover bok choy soup fresh by following these simple storage and reheating tips:
- Fridge: Once cooled, store the soup in an airtight container for up to 3-4 days.
- Freezer: Freeze leftovers for up to 1 month in freezer-safe containers or mason jars.
- Reheating: Reheat your bok choy soup on the stovetop over medium-low or in the microwave until hot.
Variations
- Spicy: Add a drizzle of chili oil or some Sriracha for a kick of heat.
- Protein: Add some tofu, tempeh, or seitan.
- Extra veggies: Toss in chopped carrots, bell peppers, or broccoli for more texture.
- Noodle swap: Use different types of noodles like ramen, rice vermicelli, or shirataki.
- Creamy: Add coconut milk for some creamy richness in the broth.
Top tips
- Source fresh ingredients: Use fresh bok choy and mushrooms for the best flavor.
- Don't overcook the soup: Keep the bok choy and noodles tender, not mushy. Once they’re added, the soup only takes a few more minutes to be done.
- Serve immediately: This bok choy soup is best enjoyed hot, so make sure to serve it right away!
FAQ
Yes, you can use regular bok choy. Just make sure to chop it into smaller pieces. However, for the best flavor and texture, I suggest using baby bok choy in your cooking.
Yes! Bok choy leaves and stems are both edible. Bok choy stems are crunchy and refreshing, while the leaves become tender once cooked.
No, precooking rice noodles is unnecessary since they cook very quickly. Simply add them directly into the simmering broth with the bok choy and they will be tender in a few minutes.
More soup recipes
If you love this comforting bok choy soup, you'll also enjoy these other delicious soup recipes:
- Tom Kha Soup: Tangy, salty, and creamy soup that’s great for the winter months.
- Chickpea Soup: A warm, comforting soup that's packed with nutrients.
- Vegan Taco Soup: A vibrant soup with a hearty blend of beans, corn, and spices.
- Korean Ramen: A dish inspired by Japanese ramen and Korean ramyeon.
Bok Choy Soup
DESCRIPTION
DESCRIPTION
INGREDIENTS
- 2 whole baby bok choy halved
- ½ whole shallot diced
- 1 whole serrano pepper diced, deseed (if too spicy)
- 1 tablespoon garlic minced or paste
- 1 tablespoon avocado oil
- 4 whole shiitake mushrooms sliced
- 2 ounces rice noodles
- 2 cups water
- 3 tablespoon soy sauce low sodium
- 3 tablespoon maple syrup
- 1 tablespoon rice vinegar
- ½ teaspoon salt optional
- sesame seeds to garnish
- chili garlic sauce to garnish
- scallion chopped
METHOD
- Wash and chop all vegetables, as desired. Slice the bok choy in halves.
- Heat oil in a pot over medium heat. Sauté shallot and serrano pepper till they soften. Then add garlic and cook till fragrant. Note: Deseed serrano peppers, if too spicy before using.
- Add soy sauce, maple syrup, rice vinegar, and water. Mix to combine. Taste and adjust broth per your preference. Add salt only if desired.
- Toss in the mushrooms and rice noodles. Cook noodles till tender.
- Add the bok choy and cook for another 2-3 minutes.
- Garnish with scallions, sesame seeds, and chili garlic sauce before serving.
NOTES
- Source fresh ingredients: Use fresh bok choy and mushrooms for the best flavor.
- Don't overcook the soup: Keep the bok choy and noodles tender, not mushy. Once they’re added, the soup only takes a few more minutes to be done.
- Serve immediately: This bok choy soup is best enjoyed hot, so make sure to serve it right away!
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