Bok Choy and Mushroom Noodle Soup
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!
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
Once cool, transfer soup to a storage container and refrigerate for up to 6 days. Reheat on the stovetop or in the microwave. To freeze, leave room for the liquid to expand and freeze for up to a month.