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Bok Choy Soup With Ginger and Garlic

Garlic Ginger Bok Choy Soup

This garlicky ginger Bok Choy Soup is easily customizable is ready in less than 25 minutes. It's a filling soup with mushrooms, bok choy, rice noodles, and your choice of protein. It is gluten-free and can be made vegan by using vegetable broth and your favorite plant-based protein!
4.94 from 16 votes
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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!

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