This bok choy soup is light, flavorful, and incredibly easy to make with just a few ingredients! Itβs packed with tender baby bok choy, shiitake mushrooms, and rice noodles in a savory broth that comes together in 15 minutes. When you need a quick yet cozy weeknight meal, this soup has you covered!

If you love simple, nourishing soups, this bok choy soup is a must-try! For another easy and comforting meal, check out my gluten-free miso soup.
Why I Love This Recipe
This bok choy soup is my go-to when I need something quick, nutrient-dense, and full of flavor. It comes together in one pot and about 15 minutes, making it perfect for those busy weeknights!
The combination of bok choy, shiitake mushrooms, and rice noodles creates a cozy, satisfying bowl. Plus, the broth packs a surprising amount of spicy, umami flavor (especially since it takes less time to make than your favorite TV show!).
Whether you're craving something light yet filling, feeling under the weather, or looking for a way to use up leftover veggies, this soup hits the spot every time!
Ingredient Notes
Here's a breakdown of everything you'll need for this bok choy soup recipe.

- Baby Bok Choy: Also known as pak choy, this crunchy veggie is perfect for soup! I suggest using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy). Look for either at your local Asian food market.
- Aromatics: Shallot adds a mild, sweet onion flavor, fresh garlic is essential for building an aromatic broth, and serrano pepper adds an earthy kick!
- Avocado Oil: To sautΓ© the aromatics, you'll need a touch of avocado oil.
- Shiitake Mushrooms: Provide an earthy flavor and meaty, buttery texture.
- Rice Noodles: Soft and chewy, they absorb the broth beautifully. These are typically available at Asian food markets or large grocery stores.
- Soy Sauce: Brings umami and saltiness to balance the sweetness and acidity.
- Maple syrup: Adds a hint of sweetness, balancing the savory ingredients.
- Rice vinegar: Rice Vinegar: Adds a light tanginess that brightens up the soup.
- Garnishes: I love to add some chili garlic sauce, sesame seeds, and red pepper flakes on top for extra flavor and heat.
Substitutions
- Baby Bok Choy: Napa cabbage or spinach will both work in a pinch.
- Shallots: Leeks or chives make delicious alternatives.
- Oil: Replace avocado oil with sesame oil for a toasty, nutty flavor profile.
- Mushrooms: If you donβt have shiitakes, try portobello or cremini mushrooms.
- Noodles: I also love to make this soup with udon or soba noodles.
- Soy: Tamari and coconut aminos are good swaps if youβre avoiding gluten.
- Maple Syrup: Agave or a pinch of brown sugar will also work here.
- Rice Vinegar: If you donβt have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
How to Make
This bok choy soup is so quick and easy to make whenever you need a warm, cozy bowl. Follow my tips and tricks for the best results every time!
Preparation
Rinse the bok choy leaves under cold water to remove dirt or grit, especially in the crevices. Slice the bok choy in half, dice the shallot, mince the garlic, and thinly slice the serrano pepper. Slice the shiitake mushrooms.

Cooking
Step 1
Heat the avocado oil and sautΓ© the aromatics (shallot, serrano pepper, garlic) until fragrant. Add the garlic and stir for 30 seconds until fragrant. Garlic burns quickly, so keep an eye on it!

Step 2
Stir in the soy sauce, maple syrup, vinegar, and water, letting the broth come to a gentle simmer. Taste and adjust seasoning as needed (if it's too sweet, add more soy sauce, or if it's too salty, add sweetener).

Step 3
Toss in the shiitake mushrooms and rice noodles. Let them cook for 3-4 minutes until the noodles are tender.

Step 4
Add the baby bok choy and simmer for another 2-3 minutes, just until the greens are tender but still bright.

Step 5
Before serving, finish your bok choy soup with a sprinkle of sesame seeds, chili garlic sauce, and chopped scallions!

Expert Tip
Since this bok choy soup comes together so quickly, it's essential to layer the ingredients in the right order. Cook the shallots, serrano pepper, and garlic in oil before adding liquid to build a deep, flavorful base for the broth.
Let the mushrooms and noodles cook in the broth to give them a chance to soak up all the savory flavors while also infusing the broth itself. And when it comes to bok choy, timing is everythingβadd it at the very end to keep it crisp, fresh, and vibrant.
Variations
- Protein: Add some crispy baked tofu, tempeh, or seitan to make it heartier.
- Extra Veggies: Toss in chopped carrots, peppers, or broccoli for more texture.
- Noodle swap: Use different noodles (like ramen, rice vermicelli, or shirataki).
- Creamy: Incorporate canned coconut milk into the broth to add richness.
Cooking Tips
- Slice Bok Choy Properly: Make sure to cut the bok choy in half lengthwise. Leaving the core intact helps the leaves hold their shape.
- Simmer, Donβt Boil: A gentle simmer allows the flavors to develop without breaking down the delicate ingredients. Boiling can make the mushrooms rubbery and the bok choy too soft.
- Serve it Immediately: This bok choy soup is best enjoyed hot, so make sure to serve it straight off the stove!

Frequently Asked Questions
Yes, you can use regular bok choy. Just make sure to chop it into smaller pieces. However, I suggest using baby bok choy in your soup for the best flavor and texture.
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.
Storing & Reheating
Keep leftover soup fresh by following these simple storage and reheating tips.
- Fridge: Bok choy soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If possible, store the broth and noodles separately for the best texture (noodles tend to absorb liquid over time).
- Freezer: This soup can be frozen, but itβs best to freeze the broth and vegetables separately from the noodles to prevent them from turning mushy. Store in freezer-safe containers for up to 3 months.
- Reheating: Reheat the soup over low-medium heat on the stovetop, stirring occasionally until heated through. If the broth has thickened, add a splash of water or vegetable broth to loosen it up.

More Vegan Soup Recipes

Easy Bok Choy Soup (Ready in 15 Minutes)
DESCRIPTION
INGREDIENTS
- 2 whole baby bok choy halved
- Β½ 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
- Β½ 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. SautΓ© 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 theyβre 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!
Whitney says
Such a fresh and easy soup! I used portobellos; next time will cut smaller chunks. Recommend tasting brothβfor me a little sweet so I added sone more rice vinegar and next time may increase soy sauce and vinegar and decrease maple syrup just to see. It had all the tastes thoughβtangy, spicy, sweet, umami. π
Puja Verma says
Aww, thank you for sharing your thoughts, Whitney! I'm so happy you had such a wonderful experience with the flavors. I'll have to give it a try with your recommended adjustments next time. π