A soothing, vegetarian Bok Choy Soup that’s perfect for any season and ready to eat in just 25 minutes.
There’s nothing quite like a bowl of soup to make me feel instantly cozy, and this bok choy soup is the perfect example. It’s somewhat of a new favorite of mine as it’s light and comforting, with tender bok choy and shiitake mushrooms in a savory, garlicky vegetable broth that’s so simple and totally satisfying.
It’s the kind of soup I make when I want something quick, healthy, and full of flavor. All it takes is just a few ingredients, some seasoning, and time to simmer on the stove, and you’re good to go. Whether you’re having it for a cozy weeknight dinner or serving it as a starter, this soup is heaven-sent, and it comes together in less than 30 minutes. Sounds like a win to me.
Is Bok Choy Soup Healthy?
I consider this bok choy soup a relatively healthy option that can accommodate most diets, as it’s low in fat and calories. Bok choy is a vitamin-rich and delicious main ingredient. There are a few small adjustments you can make to suit specific dietary needs. To make this dish suitable for a vegan diet, check to make sure that your soy sauce is vegan-friendly. Those who avoid gluten can use coconut aminos or tamari soy sauce.
So, What Exactly Is Bok Choy?
Bok choy is a member of the cabbage family and a staple in Chinese cooking. Native to China, bok choy thrives in cooler, temperate climates, making it well-suited to regions with mild winters and falls. With its white stalks and dark green leaves, bok choy has a very mild flavor that adapts easily to many dishes. It’s commonly used in stir-fries, soups, and dumplings, and can also be found in popular dishes like hot pots and ramen. Whether simmered in soups, added to stir-fries, or eaten raw in salads, it soaks up broth well and adds textural contrast in fresh dishes.
How do I store leftovers?
I store my leftover bok choy soup in an airtight container in the fridge for up to 3 days. My soup can also be frozen in an airtight container for 4 to 6 months. Defrost in the fridge overnight and reheat it in the microwave or in a pot on the stove.
Serving Suggestions
Round this soup out into a full meal by serving it alongside Steamed Rice, Air-Fryer Potstickers, and this Asian Broccoli Salad. For a protein component, try these glorious Chinese Chicken Wings. If you’re going the plant-based route, this Crispy Baked Tofu is so, so delicious.
Ingredients
- 1 tablespoon sesame oil
- 1 shallot diced
- 3 garlic cloves minced
- 2 teaspoons fresh ginger minced
- 5 cups low-sodium vegetable broth
- 1 1/2 tablespoons soy sauce
- 4 ounces shiitake mushrooms or cremini, sliced
- 3 baby bok choy halved
- Salt and pepper to taste
- 2 green onions chopped (divided)
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the diced shallot and cook until soft, about 3 minutes.
- Add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Pour in the vegetable broth, then stir in the soy sauce. Bring the mixture to a simmer.
- Add the sliced mushrooms and allow them to simmer for approximately 5 minutes.
- Place the bok choy into the pot and simmer for 3-4 minutes until tender yet still crisp.
- Season the soup with salt and pepper. Stir in half of the chopped green onions, saving the rest for garnish.
- Ladle the soup into bowls, garnish with the remaining green onions, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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