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 you 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 you can make when you 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?
Store your leftover bok choy soup in an airtight container in the fridge for up to 3 days. The 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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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