Last Updated on October 10, 2023
This Bok Choy Soup will cheer you up when you feel uninspired by your usual veggie soup recipes.
A vegan and vegetarian-friendly recipe made with baby Bok Choy, enoki, and shiitake mushrooms and with an easy-to-follow one-pot method that only requires 15 minutes of your time.
Plus, you can pair it with noodles to turn it into a filling soup and serve it as a main meal. Are you ready to cook up some wholesome goodness today? 🙂
Bok Choy Soup Recipe
Did you know that Bok Choy, also known as Chinese cabbage, a leafy green from China, is packed with vitamins A and C and can add deliciousness to any meal?
This Bok Choy soup with simple ingredients is incredibly quick and easy – I’ve made this soup again and again and I never get tired of it!
And I can promise not only the great flavor of the soup but ample health benefits. Bok Choy not only can provide you with numerous nutritional benefits but also adds flavor and texture to your dishes.
Chinese Soup Bok Choy Recipe
To make this delicious vegan bok choy soup, gather the ingredients: bok choy, mushrooms, rice noodles, fried shallots, green onion (scallion), tofu (optional), miso paste, sesame oil, and veggie broth.
- 4 cups of vegetable broth – salt-reduced clear broth preferred. Make sure to have a good-quality stock handy for creating that soothing base we all love in any great soup dish. Or you can make your own by following this recipe: Asian Vegetable Stock
- 1 1/2 cups of water
- 1 tbsp soy sauce – you can use tamari or a tbsp coconut aminos for a gluten-free choice.
- 1/4 cup fried shallot
- 1 tbsp white miso paste – Miso paste is another key ingredient that lends our vegan bok choy soup its unique umami profile.
- 1 tbsp mirin – a touch of sweetness
- 1/2 tsp toasted sesame oil
- 1/4 tsp ground white pepper
- * Optional – red pepper flakes, fresh ginger and garlic.
- 2 bunch of Bok Choy – start by slightly trimming the root end of the Bok Choy and cut the Bok Choy in half. For larger ones, cut into quarters. Rinse and clean to ensure no debris between the Bok Choy stems.
- small bunch of enoki mushroom
- 6ea fresh shiitake mushrooms
- 2 sprig scallion – for garnish
- 4 oz/ 100g Rice noodles – or noodles or choice
- * Optional – diced tofu
How To Make This Bok Choy Soup
- To make this delicious vegan bok choy soup with mushrooms and rice noodles, start by making a quick fragrant soup base. Place veggie broth, water, soy sauce, fried shallots, white miso paste, mirin, sesame oil, and white pepper in a heavy-bottom pot on medium-high heat.
- Cover the pot with a lid on it and bring it to a boil. Once boiled, reduce the heat to medium heat and let it simmer for 5 minutes. While the soup is cooking, prepare your rice noodles according to the package instructions separately.
- Add the mushrooms and cook for 1-2 minutes. Add the Bok Choy in soup submerged on low heat for 2-3 minutes for the best texture. (If you like your Bok Choy tender, cooking for an additional minute will give you a fully cooked bok choy).
- Taste the broth and see if more salt and pepper are needed. Serve with noodles or as is. Garnish with more fried shallots and sliced scallion.
Differences Between Bok Choy And Baby Bok Choy
They are two closely related vegetables that are often used in Asian cuisine. While they may look similar, the two have a few key differences.
All parts of bok choy are edible. However, the most noticeable difference is their size.
Bok choy is larger and more mature, growing up to 16 inches tall, with broad, dark green leaves and thick white stalks.
On the other hand, baby bok choy is smaller and more delicate, growing to about 6-8 inches tall, with tender, light green leaves and thin, pale green stalks.
Another difference lies in their taste and texture. Bok choy leaves have a slightly bitter and peppery flavor, with crunchy stems and a more robust surface.
Baby bok choy, on the other hand, has a milder, sweeter taste and a tender, succulent texture. Due to these differences, they are often used in different dishes.
When cooking, Bok choy is commonly stir-fried, sautéed, or steamed and pairs well with other vegetables.
Baby bok choy is often used in soups, stews, and salads, as its delicate flavor and texture can easily complement other ingredients without overpowering them.
So, whether you’re looking for a robust and crunchy addition or a tender and mild complement to your meal, knowing the differences between bok choy and baby bok choy can help you choose the right option for your dish.
Vegetable Noodle Soup With Bok Choy – Health Benefits
Bok Choy is known for its numerous health benefits.
This leafy green vegetable is rich in vitamins A, C, and K, which are essential for maintaining healthy skin, boosting the immune system, and promoting blood clotting.
Additionally, it contains antioxidants that protect against free radicals and reduce chronic disease risk.
Bok Choy is low in calories and fat, but also an excellent source of fiber. Including bok choy in your diet can support digestion and promote a healthy gut by preventing constipation.
The high fiber content can also contribute to weight management by helping you feel fuller for longer periods.
It is also an excellent calcium-rich vegetable for those looking to increase their calcium intake. It provides a good amount of calcium that supports bone health and prevents osteoporosis.
This bok choy soup with mushrooms and rice noodles is a delicious and nutritious way to enjoy bok choy.
Packed with the goodness of bok choy, mushrooms, and gluten-free rice noodles, it provides a satisfying meal in one soup that will leave you feeling nourished and satisfied.
Other One-Pot Vegan Comfort Soups
- Wild Rice Soup Recipe
- Vegan Tortilla Soup Recipe
- Bitter Melon Soup
- Vegan Potato Soup
- Easy Vegan Ramen Noodles
- Simple Seaweed Tofu Soup
- Vegan Corn Soup
- Lemongrass Coconut Pumpkin Soup
- Tomato, Enoki Mushroom, and Tofu Soup
The main ingredients in this soup include bok choy, mushrooms, rice noodles, veggie broth, soy sauce, or tamari, garlic and ginger for seasoning.
Yes, this soup can be made gluten-free by using gluten-free tamari or soy sauce and ensuring the miso paste and rice noodles are gluten-free as well.
To cook the bok choy for this soup, simply wash it thoroughly and separate the leaves from the stalks.
Cut the stalks into smaller pieces and roughly chop the leaves. Add them to the soup towards the end of cooking to retain some crispness.
Another way to do it is to saute the bok choy in a pan and then add it as a topping when the soup is ready.
Yes! If you don’t have bok choy on hand or prefer other vegetables, you can easily substitute it with spinach, kale, or any other leafy green vegetable that you enjoy.
Just adjust cooking times accordingly to ensure they are cooked through.
Bok Choy Soup Recipe (Vegan/Vegetarian)
For the quick soup base
For the toppings
- 2 bunch baby Bok Choy
- 1 small bunch enoki mushrooms
- 6 ea fresh shiitake mushrooms
- 4 oz rice noodles 100 grams
- 2 sprig scallion sliced
- 1 tbsp fried shallots
- 1. To make this delicious vegan Bok Choy soup with mushrooms and rice noodles, start by making a quick fragrant soup base. Place veggie broth, water, soy sauce, fried shallots, white miso paste, mirin, sesame oil, and white pepper in a heavy-bottom pot on medium-high heat.
- 2. Cover the pot with a lid on it and bring it to a boil. Once boiled, reduce the heat to medium heat and let it simmer for 5 minutes. While the soup is cooking, prepare your rice noodles according to the package instructions separately.
- 3. Add the mushrooms and cook for 1-2 minutes. Add the bok choy in soup submerged on low heat for 2-3 minutes for the best texture. (If you like your Bok Choy tender, cooking for an additional minute will give you a fully cooked Bok Choy).
- 4. Taste the broth and see if more salt and pepper are needed. Serve with noodles or as is. Garnish with more fried shallots and sliced scallion.
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