This bok choy soup with a garlic and ginger broth is satisfyingly cozy without sacrificing nutritional value. A rich broth made with dried shiitake mushrooms, miso, garlic and ginger is the base for this comforting soup. Add udon noodles, woodland mushrooms, bok choy and tofu for a warm, nourishing meal.
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There's nothing more cozy and comforting that a big bowl of soup. Bok choy soup, much like chicken noodle soup, is one of those feel-good soups that's packed with nutrients and anti-inflammatory ingredients. It's perfect for when you need to give your immune system a little boost, or for if you're feeling a bit run down.
I've made this recipe using tofu so that you get a good hit of protein along with all the fiber and nutrients you get in this flavorful Asian soup. It's super easy to make, and I guarantee you'll love it!
🧡Reasons You'll Love This Recipe
🧡Bok choy soup is packed with nutritious ingredients. Bok choy, tofu, mushrooms, and garlic provide loads of vitamins, minerals, and other important nutrients.
🧡It's a warm and comforting meal that's perfect for chilly days or for when you're feeling under the weather. The garlic and ginger add a spicy kick, while the udon noodles and tofu make it satisfyingly filling.
🧡 Bok choy soup is already vegan, and you can easily make it gluten-free by swapping the udon noodles for your favorite gluten-free noodle.
What Is Bok Choy?
Bok choy, also known as Chinese cabbage or pak choi, is a leafy green vegetable that belongs to the cruciferous family of vegetables, which includes broccoli, kale, and cauliflower.
Bok choy has thick, white stalks that are crunchy and juicy, and dark green leaves that are tender and flavorful. It has a mild, slightly sweet flavor and is commonly used in Asian cuisine, especially in Chinese, Korean, and Japanese dishes.
Bok choy is a nutritious vegetable that is low in calories and high in vitamins A and C, as well as calcium, potassium, and iron.
What's A Good Substitute For Bok Choy?
If you can't find bok choy, there are several veggies that make good substitutes. Some good options include:
- Napa Cabbage: Napa cabbage is a leafy green vegetable that is commonly used in Chinese cuisine. It has a similar flavor and texture to bok choy and can be used in stir-fries, soups, and other dishes. Napa cabbage may cook faster than bok choy, so you may need to adjust the cooking time accordingly.
- Swiss Chard: Swiss chard is a leafy green vegetable that has a slightly bitter taste and a crunchy stem. It can be used in stir-fries, soups or sautéed as a side dish. It makes a great substitue for bok choy, but you may need to reduce the cooking time slightly.
- Kale: Kale is a nutrient-dense leafy green vegetable that can be used in place of bok choy in soups, stews, and stir-fries. kale can be used as a substitute for bok choy in a soup, but keep in mind that kale has a slightly different flavor and texture compared to bok choy. Keep in mind that kale may take longer to cook than bok choy, so you may need to adjust the cooking time a bit.
- Spinach: Spinach is a versatile leafy green vegetable that can be used in a variety of dishes. It has a tender texture and a mild flavor that pairs well with other ingredients. You may need to reduce the cooking time.
- Collard Greens: Collard greens can also be used as a substitute for bok choy in a soup. Collard greens have a slightly bitter taste and a tough texture, but when cooked they become tender and flavorful. Collard greens may take longer to cook than bok choy, so you may need to adjust the cooking time accordingly.
🍜How To Make Bok Choy Soup
- Put the mushrooms into a measuring cup and pour 1 cup of boiling water over them. Allow them to soak for at least 30 minutes, or you can leave them for several hours if you prefer. After soaking, take out the mushrooms from the water and get rid of the stems (if any) before cutting them into thin ⅛-inch slices. Keep them aside. Filter the soaking liquid and keep it for later use in the soup.
- Start by cutting off the end of each green onion, which will divide the white part from the green part. Reserve the green part for later use as a topping, chopped into small pieces. At the same time, finely chop the white part of each green onion.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the white part of the green onion, ginger and garlic and saute for 1-2 minutes, or until the garlic is fragrant.
- Add the vegetable broth and reserved shiitake mushroom liquid to the pot and bring to a boil. Reduce the heat and let the broth simmer for 10 minutes to allow the flavors to meld.
- In a small bowl, whisk the miso paste with ½ cup of hot broth until smooth. Add the miso mixture to the pot and stir to combine.
- Add the noodles, chopped bok choy and mushrooms to the pot and simmer for another 5 minutes or until the bok choy is wilted and the noodles are tender. If you're udon noodles are precooked, you won't need to add them until the end.
- Top with the cubed tofu, sliced green onions, and toasted sesame seeds.
- Serve hot and enjoy!
🍽️Serving Suggestions
- Green Salad: A simple green salad with a light dressing would provide a refreshing contrast to the warm and savory soup.
- Summer Rolls: Fresh summer rolls filled with veggies and rice noodles would complement the flavors in the soup and add some crunch to your meal.
- Vegan dumplings: Vegan dumplings wouldn't go amiss with bok choy soup.
❄️Storage Instructions
To store any leftover bok choy soup, first allow the soup to cool to room temperature. Then, transfer it to an airtight container. Label the container with the date, and store it in the refrigerator for up to 3-4 days.
If you need to store the soup for a longer period, you can freeze it in a freezer-safe container for up to 3-4 months. When reheating the soup, heat it on the stove or in the microwave until it reaches a safe temperature of 165°F (74°C).
🙋♀️Frequently Asked Questions
Bok choy is a low-calorie vegetable that is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. It also contains compounds called glucosinolates, which have been shown to have anti-cancer properties. Additionally, bok choy is a good source of fiber and antioxidants, which may help to support digestion, heart health, and healthy aging.
To wash bok choy, cut off the root end and separate the leaves. Soak the leaves in a bowl of cold water, swishing them around to loosen any dirt or debris. Rinse the leaves under cold running water, shake off excess water, and pat dry with a towel or paper towel.
To cut bok choy, rinse it under cool water and remove the root end. Separate the leaves from the stalks and cut them into bite-sized pieces. Cut the leaves into smaller pieces, either by chopping or tearing, and use the bok choy in your desired recipe.
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📖 Recipe
Bok Choy Soup With Garlic And Ginger
Ingredients
- ½ cup dried shiitake mushrooms
- 1 tablespoon oil such as vegetable or sesame oil
- 1 bunch green onions white and green part separated
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated or minced
- 5 cups vegetable broth
- 2 tablespoons white or yellow miso paste
- 8 ounces mushrooms sliced (such as shiitake or cremini)
- 2 heads bok choy chopped
- 8 ounces udon noodles cooked according to package instructions
- 8 ounces extra firm tofu drained and cubed
- 4 scallions sliced
- 2 tablespoons sesame seeds toasted
Instructions
- Put the mushrooms into a measuring cup and pour 1 cup of boiling water over them. Allow them to soak for at least 30 minutes, or you can leave them for several hours if you prefer. After soaking, take out the mushrooms from the water and get rid of the stems (if any) before cutting them into thin ⅛-inch slices. Keep them aside. Filter the soaking liquid and keep it for later use in the soup.
- Start by cutting off the end of each green onion, which will divide the white part from the green part. Reserve the green part for later use as a topping, chopped into small pieces. At the same time, finely chop the white part of each green onion.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the white part of the green onion, ginger and garlic and saute for 1-2 minutes, or until the garlic is fragrant.
- Add the vegetable broth and reserved shiitake mushroom liquid to the pot and bring to a boil. Reduce the heat and let the broth simmer for 10 minutes to allow the flavors to meld.
- In a small bowl, whisk the miso paste with ½ cup of hot broth until smooth. Add the miso mixture to the pot and stir to combine.
- Add the noodles, chopped bok choy and mushrooms to the pot and simmer for another 5 minutes or until the bok choy is wilted and the noodles are tender.
- Top with the cubed tofu, sliced scallions, and toasted sesame seeds.
- Serve hot and enjoy!
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