Warm up with a comforting, flavorful bowl of Bok Choy and Mushroom Noodle Soup! This Asian-Inspired Broth combines tender bok choy, umami-rich mushrooms, and rice noodles in a fragrant ginger-garlic broth. Ready in under an hour, this savory noodle broth is perfect for chilly days or when you need a light, nourishing meal. Vegan and gluten-free, it’s endlessly customizable with tofu or a spicy kick. Let’s make Bok Choy and Mushroom Noodle Soup for a cozy, umami-packed treat!
Why You’ll Love Bok Choy and Mushroom Noodle Soup
- Quick & Easy: Ready in under 45 minutes for a fast light veggie soup.
- Flavorful Broth: Ginger, garlic, and star anise create a warming Asian-inspired broth.
- Dietary Friendly: Vegan and gluten-free, perfect for a versatile savory noodle broth.
- Customizable: Add tofu, beans, or spice for a personalized umami-packed soup.
- Nourishing: Light yet satisfying, ideal for any season in this light veggie soup.
Ingredients for Bok Choy and Mushroom Noodle Soup
Here’s what you’ll need for this savory noodle broth (makes 4 servings):
- 4 cups (400g) bok choy (baby or full-size), chopped
- 2 cups (150g) shiitake or cremini mushrooms, sliced
- 1 cup (100g) shallots, thinly sliced
- ½ cup (50g) green onions, chopped
- 2 tbsp (30g) fresh ginger, grated
- 5 garlic cloves, minced
- 8 oz (225g) rice noodles (pad thai or ramen-style)
- 4 cups (1L) vegetable broth
- 4 cups (1L) water
- 2 tbsp (30ml) gluten-free tamari or soy sauce
- 2 star anise (optional)
- 1 tsp (5ml) neutral oil (e.g., avocado or grapeseed)
- Optional: 1 cup (150g) cubed firm tofu or ½ tsp chili flakes
Equipment
- Large soup pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
Ingredient Tips
- Bok Choy: Use baby bok choy for a sweeter, milder flavor in Bok Choy and Mushroom Noodle Soup; full-size works for heartier light veggie soup.
- Mushrooms: Shiitake adds smoky depth to umami-packed soup; cremini is a budget-friendly alternative.
- Rice Noodles: Pad thai noodles ensure a gluten-free savory noodle broth; ramen or udon can substitute.
- Tamari: Gluten-free tamari keeps this Asian-inspired broth dietary-friendly; soy sauce works if gluten isn’t a concern.
- Star Anise: Adds a warm, licorice-like note to umami-packed soup; skip if preferred.
Directions for Bok Choy and Mushroom Noodle Soup
Let’s create this savory noodle broth!
Prep the Ingredients
- I wash and chop 4 cups bok choy, slice 2 cups mushrooms, 1 cup shallots, and ½ cup green onions, and grate 2 tbsp ginger and mince 5 garlic cloves for this Bok Choy and Mushroom Noodle Soup.
Cook the Bok Choy
- I heat a large soup pot over medium heat with 1 tsp oil. I add bok choy, cook undisturbed for 30 seconds, then stir for 1 minute until wilted and dark green.
- I season with a pinch of salt and transfer to a plate for this light veggie soup.
Sauté the Aromatics
- In the same pot, I add another 1 tsp oil and sauté shallots, mushrooms, and half the green onions for 5 minutes until softened.
- I add ginger and garlic, cooking for 1 minute, stirring frequently, for a fragrant Asian-inspired broth.
Simmer the Broth
- I add 4 cups vegetable broth, 4 cups water, 2 tbsp tamari, and 2 star anise (if using). I bring to a boil, then reduce to a simmer for 10 minutes, building depth in this umami-packed soup.
Cook the Noodles
- I add 8 oz rice noodles to the pot and cook per package instructions (about 5–7 minutes).
- When nearly tender, I return the bok choy and optional 1 cup tofu to heat through, completing this savory noodle broth.
Serve
- I ladle the soup into bowls, garnish with remaining green onions, and add optional chili flakes for a spicy kick, enjoying this warm Bok Choy and Mushroom Noodle Soup.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
- Servings: 4
- Calories: ~250–300 kcal per serving (without tofu)
- Macros per Serving: 45g carbs, 6g protein, 5g fat, 3g fiber
Variations for Bok Choy and Mushroom Noodle Soup
Try these twists on this savory noodle broth:
- Spicy Kick: Add ½ tsp chili flakes or diced hot chiles for a fiery Asian-inspired broth.
- Protein Boost: Include 1 cup cubed tofu or chickpeas, inspired by Food and Tips’ Vegan Breakfast Cookies.
- Veggie Swap: Use Napa cabbage instead of bok choy, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Noodle Swap: Try udon or soba for a different umami-packed soup texture.
- Herb Twist: Add fresh cilantro, inspired by Food and Tips’ Fall Fruit Salad.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Greek Yogurt Parfait for a light meal.
- Enjoy with Food and Tips’ Coconut Cooler for a tropical touch.
Storage
I store Bok Choy and Mushroom Noodle Soup in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop over medium heat for 5–7 minutes or microwave for 2–3 minutes, stirring to keep this light veggie soup fresh. Freezing is not recommended, as noodles and bok choy lose texture when thawed.
Serving Tips
- Presentation: Serve this umami-packed soup in deep bowls with a sprinkle of green onions.
- Garnish: Add chili flakes or cilantro for flair.
- Pairing: Enjoy with tea or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: ~1.5 cups per serving for a comforting Asian-inspired broth.
- Occasions: Perfect for cozy dinners, sick days, or light lunches.
FAQs About Bok Choy and Mushroom Noodle Soup
Here are answers to common questions about this dish:
Can I use baby bok choy for Bok Choy and Mushroom Noodle Soup?
Yes, baby bok choy adds a sweeter, milder flavor to this savory noodle broth.
How do I make it gluten-free?
Use gluten-free tamari and rice noodles to keep this Asian-inspired broth gluten-free.
Can I add protein?
Add cubed tofu or chickpeas during simmering for a heartier light veggie soup.
What if I don’t have star anise?
Skip it or use a pinch of Chinese 5-spice for a similar warmth in this umami-packed soup.
How do I prevent soggy noodles?
Cook noodles just until tender and store separately if not serving immediately for this Bok Choy and Mushroom Noodle Soup.
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Conclusion
Bok Choy and Mushroom Noodle Soup is a light, flavorful way to enjoy a comforting, vegan meal. This savory noodle broth, with its fragrant ginger-garlic base, is perfect for chilly days or quick dinners. Simmer this Asian-inspired broth, customize with your favorite add-ins, and savor a delicious, umami-packed treat!
Bok Choy and Mushroom Noodle Soup
Ingredients
- 4 cups 400g bok choy (baby or full-size), chopped
- 2 cups 150g shiitake or cremini mushrooms, sliced
- 1 cup 100g shallots, thinly sliced
- ½ cup 50g green onions, chopped
- 2 tbsp 30g fresh ginger, grated
- 5 garlic cloves minced
- 8 oz 225g rice noodles (pad thai or ramen-style)
- 4 cups 1L vegetable broth
- 4 cups 1L water
- 2 tbsp 30ml gluten-free tamari or soy sauce
- 2 star anise optional
- 1 tsp 5ml neutral oil (e.g., avocado or grapeseed)
- Optional: 1 cup 150g cubed firm tofu or ½ tsp chili flakes
Instructions
Prep the Ingredients
- I wash and chop 4 cups bok choy, slice 2 cups mushrooms, 1 cup shallots, and ½ cup green onions, and grate 2 tbsp ginger and mince 5 garlic cloves for this Bok Choy and Mushroom Noodle Soup.
Cook the Bok Choy
- I heat a large soup pot over medium heat with 1 tsp oil. I add bok choy, cook undisturbed for 30 seconds, then stir for 1 minute until wilted and dark green. I season with a pinch of salt and transfer to a plate for this light veggie soup.
Sauté the Aromatics
- In the same pot, I add another 1 tsp oil and sauté shallots, mushrooms, and half the green onions for 5 minutes until softened. I add ginger and garlic, cooking for 1 minute, stirring frequently, for a fragrant Asian-inspired broth.
Simmer the Broth
- I add 4 cups vegetable broth, 4 cups water, 2 tbsp tamari, and 2 star anise (if using). I bring to a boil, then reduce to a simmer for 10 minutes, building depth in this umami-packed soup.
Cook the Noodles
- I add 8 oz rice noodles to the pot and cook per package instructions (about 5–7 minutes). When nearly tender, I return the bok choy and optional 1 cup tofu to heat through, completing this savory noodle broth.
Serve
- I ladle the soup into bowls, garnish with remaining green onions, and add optional chili flakes for a spicy kick, enjoying this warm Bok Choy and Mushroom Noodle Soup.
Notes
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