Garlic Bok Choy Noodle Soup
A quick, wholesome noodle soup loaded with garlic, bok choy, and shiitake mushrooms. Perfect for weeknights, this plant-based, fiber-rich soup comes together in one pot, offering a satisfying, low-saturated-fat meal that’s both light and nourishing.
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.