This Garlic Bok Choy Noodle Soup is a comforting, nutrient-packed meal ready in just 15 minutes.
Brimming with tender bok choy, earthy shiitake mushrooms, and chewy rice noodles, it delivers plant-based protein, fiber, and heart-healthy fats while remaining low in saturated fat.
Light, flavorful, and quick, it’s perfect for weeknight dinners, lunch prep, or anytime you crave a wholesome, satisfying bowl.
Garlic Bok Choy Noodle Soup
Equipment
- 1 Medium pot (for soup)
- 1 cutting board
- (1) Chef’s knife
- 1 measuring spoon set
- 1 measuring cup
- 1 Wooden spoon or spatula
- (1) Ladle
Ingredients
For the Soup:
- 2 whole baby bok choy halved lengthwise, roots intact
- ½ whole shallot finely diced
- 1 whole serrano pepper deseeded and diced
- 1 tablespoon garlic minced or paste
- 1 tablespoon avocado oil
- 4 whole shiitake mushrooms sliced
- 2 ounces rice noodles ramen or udon work well
- 2 cups water
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- ½ teaspoon salt optional, to taste
Garnish (Optional):
- Black sesame seeds for sprinkling
- Crispy chili oil or chili garlic sauce to taste
- Green onions chopped
Instructions
- Prepare the Vegetables: Wash the baby bok choy thoroughly, then slice each in half lengthwise, keeping the root end intact to hold the leaves together. Dice the shallot and serrano pepper, removing seeds from the pepper if you prefer a milder flavor. Mince the garlic or use a smooth garlic paste for an even infusion into the broth.
- Sauté Aromatics: In a medium pot, heat the avocado oil over medium heat. Add the diced shallot and serrano pepper, cooking for 2–3 minutes until they soften and release their fragrance. Stir in the minced garlic and cook for another 30–60 seconds, just until aromatic, being careful not to burn the garlic.
- Build the Broth: Pour in the water, soy sauce, maple syrup, and rice vinegar. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld. Taste the broth and adjust seasoning with a pinch of salt if needed.
- Cook Noodles and Mushrooms: Add the sliced shiitake mushrooms to the simmering broth. Then, incorporate the rice noodles, following the package instructions for cooking time (typically 3–5 minutes) until they are tender but still slightly firm. This ensures the noodles maintain a pleasant, chewy texture.
- Add Bok Choy: Gently place the bok choy halves into the hot broth with the stems facing down. Let them cook for 1–2 minutes until the stems begin to soften. Push the leafy tops gently into the broth and cook for an additional minute to keep them vibrant green and tender-crisp.
- Serve and Garnish: Ladle the soup into individual bowls, making sure each serving has a good mix of noodles, mushrooms, and bok choy. Sprinkle with chopped green onions, a pinch of black sesame seeds, and a drizzle of chili oil or chili garlic sauce for extra flavor. Serve immediately while hot.
Notes
- Always wash bok choy thoroughly to remove grit between the leaves.
- For a milder soup, deseed the serrano pepper before cooking.
- Shiitake mushrooms add depth, but button or cremini mushrooms can work in a pinch.
- To prevent noodles from overcooking, cook them separately and add just before serving.
- Add tofu, tempeh, or edamame for extra plant-based protein.
- A splash of lime juice or rice vinegar before serving brightens the flavors.
- Adjust sweetness and saltiness to taste; maple syrup and soy sauce balance each other naturally.
Chef’s Secrets: Unlock Maximum Flavor
The key to a rich, aromatic broth is layering flavors gradually.
Start by gently sautéing shallots and peppers to release their natural sweetness before adding garlic, which should be cooked briefly to avoid bitterness.
Using the root-end intact on bok choy keeps the leaves tender yet crisp.
If you want an extra umami punch, soak dried shiitake mushrooms in warm water and use the soaking liquid in the broth—it adds a deep, savory richness without extra sodium.
Finally, resist overcooking noodles and greens; quick simmering preserves their texture and vibrant color, making the soup both visually appealing and satisfying to eat.
Serving Suggestions: Simple And Delicious Pairings
This soup shines as a standalone light meal, perfect for busy evenings.
For a more substantial dinner, serve it alongside a small bowl of steamed jasmine rice or a crispy vegetable spring roll.
Garnishes elevate the presentation: a sprinkle of black sesame seeds adds texture, while fresh green onions and a drizzle of chili oil provide both color and flavor contrast.
For an added protein boost, top with pan-fried tofu cubes or tempeh strips.
This soup also pairs beautifully with a chilled glass of light white wine or green tea for a complete dining experience.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 2–3 days. To maintain noodle texture, it’s best to store the broth separately and cook noodles fresh when reheating. Reheat gently over medium heat rather than boiling to preserve the delicate vegetables and prevent the bok choy from becoming mushy. For freezer storage, keep only the broth frozen; fresh vegetables and noodles do not freeze well and should be added freshly when ready to serve.
Frequently Asked Questions
1. Can I use different noodles?
Absolutely! Rice noodles, ramen, or udon all work well. Just adjust the cooking time according to package instructions to keep them al dente.
2. How do I make it spicier or milder?
Leave seeds in the serrano pepper for extra heat, or replace it with a milder chili.
Adjust chili oil on top for more flavor without overwhelming the broth.
3. Can I add protein?
Yes—pan-fried tofu, tempeh, or edamame cubes integrate seamlessly and increase plant-based protein, making it a heartier meal.
4. What if I don’t have shiitake mushrooms?
Cremini or button mushrooms are suitable substitutes. For a richer flavor, a few drops of soy sauce or mushroom seasoning can enhance the broth.
5. Can I prepare this ahead of time?
You can prep the broth and chop vegetables in advance. Store noodles separately and add them just before serving to maintain their texture.
This makes the soup convenient for meal prep or busy weeknights.
