Bok Choy Soup is a nutritious soup for flu season. This recipe includes a warm ginger and garlic-infused broth packed with baby bok choy, mushrooms, and tender rice noodles. It’s comforting, gluten-free, and ready in 30 minutes or less for a recipe you’ll keep coming back to all winter long.

If you love quick nourishing soups, you’ll want to try my Ginger Beef Soup, White Bean Kale Soup, Mushroom and Bean Soup, or Immunity Boosting Carrot Lentil Soup next!

Bok Choy Soup with Ginger garlic and noodles in a large bowl

Soup made with bok choy is one of my favorite cozy meals for chilly nights. It’s nourishing, flavorful, and perfect for lunch or dinner. This Asian-inspired soup is an easy one-pot meal that’s ready in just 25 minutes. This recipe shows you exactly how to cook bok choy in soup so it stays tender and crisp, not mushy.

You can make it vegan by skipping the optional protein or customizing it with your favorite (I like to add beef and a soft-boiled egg!). Whether you’re craving something light yet filling or need a quick, wholesome meal, you’ll want to add this to your regular rotation!

Bok Choy Soup with Ginger garlic and noodles shown in two large bowls

What is Bok Choy?

Bok choy, which translates to “white vegetable” in Cantonese, is a type of Chinese cabbage with crisp white stalks and tender green leaves. It’s a versatile ingredient often used in Asian soups, stir-fries, and salads.

It adds a fresh, slightly sweet flavor. Perfect for this recipe, it brings both texture and nutrition to every bowl!

The Difference Between Bok Choy and Baby Bok Choy

Bok choy and baby bok choy are actually the same vegetable, but baby bok choy is harvested earlier. This makes it smaller in size, with a more tender texture and naturally sweeter flavor compared to mature bok choy.

I prefer baby bok for this soup recipe because it cooks quickly and blends seamlessly with the broth. But feel free to use either in this ginger garlic bok choy soup recipe.

Ingredients

  • Fresh Ginger & Garlic: This is the base for the soup and provides lots of flavor.
  • Broth: Use the broth of your choice. I like to use homemade beef bone broth for added richness and health benefits (It’s full of collagen, protein, and immunity boosting properties!)
  • Mushrooms: Add a variety of mushrooms for the best flavor. I like to use a blend of crimini, shitake, and oyster mushrooms. You can often find a variety pack at your local grocery store or farmers market.
  • Rice Noodles: This soup is gluten-free and to keep it that way, I use rice noodles. The brand I use is vegan and gluten-free: Annie Chun’s Rice Noodles | Amazon
  • Sesame Oil and Coconut Aminos: These enhance the flavor. If you are not sensitive to gluten, feel free to use soy sauce instead of coconut aminos. I love the flavor of coconut aminos. Here is the one I use: Bragg Coconut Aminos | Amazon
  • Protein of Choice: I like to add shredded beef to my soup and cook it with the mushrooms. You can also add chicken, tofu, or shrimp. However, if you decide to add the chicken be sure it is fully cooked before adding and add it at the very end. You can also skip the protein and enjoy the soup as is or add more of your favorite veggies!
ingredients needed to make bok choy soup: bone broth, rice noodles, garlic, ginger, green onions, sesame oil, coconut aminos, variety of mushrooms, sliced beef

How To Make Bok Choy Soup

SAUTÉ AROMATICS: In a large stockpot or Dutch oven over medium heat, add 1 tbsp cooking oil. Sauté the chopped ginger and garlic for 1 minute.
COOK VEGETABLES: Add the mushrooms, scallions, and 1 tbsp sesame oil. Sauté for 2-3 minutes until the scallions soften. If adding shredded beef, include it now and cook for another 2-3 minutes.
ADD BROTH: Pour in the broth, cover the pot, and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce the heat and simmer for 5 minutes.
SEASON: Stir in 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Taste the broth and adjust with more coconut aminos, salt, or red pepper flakes as desired.
COOK NOODLES: Over medium heat, stir in the rice noodles and cook according to package instructions (typically 5-6 minutes). If adding shrimp, chicken, or tofu, do so now.
ADD BOK CHOY: With a few minutes left on the noodles, add the bok choy. Start by submerging the root end for 3 minutes, then fully submerge the leaves and cook for 1-2 minutes.
FINISH AND GARNISH: Turn off the heat. Stir in 1 tbsp coconut aminos and 1 tbsp sesame oil, adding more to taste. Serve in bowls and garnish with scallions, sesame seeds, red pepper flakes, or a soft-boiled egg, if desired.

image steps to show how to make bok choy soup

Recipe Tips

  • Prep ingredients ahead of time: Chop all your vegetables and measure out seasonings before starting, as the recipe comes together quickly.
  • Clean the bok choy thoroughly: Rinse the stalks and leaves to remove dirt, especially at the base, for a clean and crisp finish.
  • Cook bok choy in stages: Start with the root end for 3 minutes, then submerge the leaves for 1-2 minutes to avoid overcooking.
  • Taste and adjust the broth: Season gradually with coconut aminos, salt, or spices to suit your preference.
  • Don’t overcook the noodles: Follow the package instructions and avoid letting them sit in the soup too long to prevent mushiness.
  • Boost flavor with garnishes: Sprinkle scallions, sesame seeds, or red pepper flakes on top for added texture and taste.
  • Store leftovers properly: Keep the soup and noodles separate in the fridge to prevent the noodles from soaking up all the broth.
finished soup in large pot

Recipe Variations

  • Vegan: Skip the meat and eggs, and use vegetable broth in place of bone broth. You can also add tofu or edamame for a plant-based protein boost.
  • Spicy: Add more crushed red pepper flakes or a drizzle of chili oil for extra heat. You can also garnish with thinly sliced fresh chili peppers.
  • Extra Veggies: Enhance the soup with baby spinach, napa cabbage, zucchini ribbons, or thinly sliced carrots. These additions bring more color, flavor, and nutrients.

FAQs

What is the best way to prepare bok choy for soup?

Start by slightly trimming the root end, being careful not to cut too much so the bok choy stays intact. Cut it lengthwise, then rinse thoroughly to remove any dirt or debris. This method ensures the bok choy is clean and ready to use while preserving its texture.

How long does it take to cook bok choy in soup?

Cooking bok choy in soup is quick and only takes a few minutes! Submerge the root end in the simmering liquid for about 2-3 to cook, then add the leaves and cook for an additional minute. This will give you fully cooked bok choy with the best texture and crunch for your soup –because no one likes soggy vegetables!

What can I do if my broth tastes bland?

Add more coconut aminos, salt, or sesame oil to enhance the flavor. You can also include a pinch of red pepper flakes or a splash of soy sauce for more depth.

Can I freeze the soup?

Yes, you can freeze this soup, but for best results, leave out the rice noodles and bok choy before freezing. These ingredients don’t hold up well in the freezer and may become mushy when reheated. When ready to enjoy, reheat the soup and add freshly cooked noodles and bok choy for the best texture and flavor.

Bok Choy Soup with Ginger garlic and noodles in a large bowl

Garlic Ginger Bok Choy Soup

Bok Choy Soup is a nutritious soup for flu season. This recipe includes a warm ginger and garlic-infused broth packed with baby bok choy, mushrooms, and tender rice noodles. It’s comforting, gluten-free, and ready in 30 minutes or less for a recipe you’ll keep coming back to all winter long.
4.85 from 32 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Healthy Options
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 274kcal
Author: Capri Lilly

Ingredients

  • 1 tbsp Cooking Oil of choice
  • 2.5 tbsp Fresh Ginger, minced
  • 5 Garlic Cloves, minced
  • 3 Scallions, diced (green and white part)
  • 3 tbsp Toasted Sesame Oil, divided
  • 3 tbsp Coconut Amino, divided (can sub with soy sauce)
  • 10 oz Mushrooms (use variety: shitake, crimini, portobello, oyster mushrooms)
  • 16 oz Baby Bok Choy (about 4-5 stalks)
  • 1/2 tsp Sea Salt, plus more to taste
  • 1/2 tsp Garlic Powder, optional
  • 1/4 tsp Pepper, plus more to taste
  • 1/2 tsp Red Crushed Pepper Flakes, optional
  • 6 cups Broth or Bone Broth, plus more as needed
  • 6 oz Rice Noodles, ensure gluten-free if necessary

Optional Add-ins

  • 1 lb Beef flank steak (or cut of choice), very thinly sliced or shredded
  • Soft-boiled egg
  • Toasted Garlic
  • Sesame Seeds
  • Scallion
  • Cooked Chicken

Instructions

  • In a large stockpot or dutch oven over medium heat, add 1 tbsp cooking oil. Saute the chopped ginger and garlic for 1 minute.
  • Add the mushrooms, scallions, and 1 tbsp sesame oil. Saute for 2-3 minutes, until scallions soften. If adding shredded beef, add it now and saute for 2-3 minutes.
  • Pour in the broth, cover the pot, and bring the mixture to a boil over medium-high heat, about 5 minutes. Then, reduce the heat and simmer for 5 minutes.
  • Next, add 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Mix well and taste the broth. Adjust the taste as desired: add more coconut amino, salt, red crushed pepper, as desired.
  • Over medium heat, stir in the rice noodles and cook according to package instructions (typically for about 5-6 minutes). If adding shrimp, cooked chicken, or tofu, add it now.
  • With a few minutes left until the noodles are done cooking, add the bok choy.
    Start by cooking the root end of the bok choy for 3 minutes: submerge the root in the liquid, but make sure the leaves are sticking out of the water. Then, submerge the leaves with the root and cook for 1-2 minutes.
  • Turn off the heat. Add 1 tbsp coconut aminos and 1 tbsp sesame oil, plus more as desired.
  • Pour into your favorite bowl! Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, and a soft boiled egg (if desired).

Notes

How To Soft Boil An Egg: 
Bring a small pot of water to a boil. Add the egg(s) and boil for 6 minutes. Immediately transfer the eggs into a bowl of ice water for 1-2 minutes to stop the cooking process. Peel and enjoy!
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition

Serving: 4g | Calories: 274kcal | Carbohydrates: 25.5g | Protein: 12.5g | Fat: 14.3g | Saturated Fat: 2g | Sodium: 660mg | Potassium: 622mg | Fiber: 3g | Calcium: 137mg | Iron: 4mg

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25 Comments

  1. 5 stars
    We love this recipe and use it as a base almost every time we make ramen at our house! It works well if you modify it (sometimes we add more ginger, different veg/fillers) and it always turns out amazing. The broth tastes complex and delicious. Great recipe!

  2. 5 stars
    Loved this recipe!! We did with chicken cut into thin strips like the steak pictured below and also use egg. Yum!! Is there a link for the Pot that you used that is in these photos above!? Looking for a new pot!

4.85 from 32 votes (21 ratings without comment)

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