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 33 votes

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Course: Main Course, Soup

Cuisine: Healthy Options

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

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!

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