bok choy soup

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis, or other veggies.

Ginger Garlic Noodle Soup with Bok Choy

olive oil

shallots (diced)

green onions (chopped, green and white divided)

garlic (minced)

tbsp ginger (fresh, minced)

chicken

star anise

soy sauce (or Tamari

oz crimini mushrooms (sliced)

oz rice noodles

bok choy (roughly chopped)

sesame seeds (for topping)

red pepper flakes (for topping)

Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.

To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.

Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.

Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

Remove lid from the pot and carefully remove and discard each star anise from the soup.

Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

https://embed.mediavine.com/videos/aorbgvlzeswmcbjssvdh

This Bok Choy Soup is full of flavor and ready in 20 mins! This Asian soup with bok choy is vegan or vegetarian, easy and healthy!

Bok Choy Soup Vegetarian (上海青菜湯)

baby bok choy (halved

sesame oil

garlic (thinly sliced, about 3 large)

0.4 oz ginger root (thinly sliced)

coarse sea salt (or

oz fresh shiitake (sliced)

chicken bone broth (or vegetable stock)

tbsp coconut aminos (or to taste)

tsp Takii shiitake mushroom seasoning (optional)

onions

eggs

½-1 tbsp white or apple cider vinegar (to add to the boiling water)

Prep

Slice the bok choy in half. For large bundles, quarter them. Rinse and clean under cold water. Set aside to drain.

Saute

Preheat a medium-sized soup pot over medium-low heat until it feels warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Saute over medium heat until fragrant, about 1 minute.

Add the mushrooms and olive oil. Saute for 30 seconds.

Simmer

Add the stock and cover with a lid to bring the broth to boil over medium-high heat, about 4 minutes. Then lower the heat to low and simmer for 5 minutes.

Poach

In the meantime, make soft poached eggs, if using. Please see directions in the notes section.

Season

Taste the broth and adjust with seasonings. I added 1 tbsp coconut aminos and about 1 tsp Takii shiitake mushroom seasoning to add depth and extra flavor. If you don’t have this Asian seasoning, season with more salt and coconut aminos to taste.

Cook

Bring the heat up to medium and add the bok choy. I place the bok choy stem side down first and leave the leafy parts above the broth so they look like they are in standing upward position. Cook the stems for 1-2 minutes then turn off the heat and allow the leafy parts to submerge in the broth for 1 minute.

Serve

Season with another dash of toasted sesame oil and sprinkle spring onions. Divide the soup into 4 serving bowls and add one poached egg to each bowl. Serve hot or warm.

Bok choy soup is a typical quick and easy soup for the Cantonese. It is prepared by boiling the bok choy in a broth with some meat, commonly pork slices.

Bok choy soup with pork

baby bok choy

chicken broth

water

ginger

garlic

salt

pork tenderloin

cornstarch

tsp light soy sauce

tsp salt

Wash the bok choy  under running water serval...

Wash the bok choy  under running water serval times. Soak the bok choy for half an hour to remove  any insecticide that might have been used on the bok choy.

Cut the bok choy lengthwise to half to...

Cut the bok choy lengthwise to half to review the beautiful layers. 

Lightly bashed two cloves of garlic and get...

Lightly bashed two cloves of garlic and get ready with a few slices of ginger.

Cut the pork into thin slices. Marinate with...

Cut the pork into thin slices. Marinate with ingredients B for fifteen minutes.

Bring the water and chicken broth to a...

Bring the water and chicken broth to a boil in a soup pot.

Throw in the garlic and ginger and the...

Throw in the garlic and ginger and the bok choy, and wait until it returns to a boil.

Simmer over medium heat for two to three...

Simmer over medium heat for two to three minutes.

Add the marinated pork slices, and continue boiling...

Add the marinated pork slices, and continue boiling for one minute.

Transfer to a soup bowl to serve.

https://mediavine-res.cloudinary.com/video/upload/tbkj9cmzhvjfldxjfgho.mp4

Bok choy soup with pork - How to make a popular Chinese soup (easy recipe)

15 Minute Bok Choy Soup

tbsp extra virgin olive oil

baby bok choy (about 3 bulbs)

garlic (thinly sliced)

turmeric

lemon juice

salt and pepper

Separate the bok choy leaves from the stems and slice.

Heat oil in a medium pot over a medium-high heat. Once the oil is hot, add in the garlic and turmeric, stir and cook for just a couple of minutes or until the garlic is fragrant.

Add in the bok choy stems and season with salt and pepper. Once the stems begin to soften, stir in the leaves and the water. Turn up the heat and bring everything to a boil.

Once boiling, the soup is done. Shut off the heat and finish the soup with a big squish of fresh lemon juice. Serve and enjoy.

https://www.youtube.com/watch?v=UvMAAYtYPDw

Bok Choy soup, stir-fry and salad!  So many ways to enjoy this leafy green.  Which will you try first?  SUBSCRIBE: http://tinyurl.com/jaxbcd6

BOK CHOY 101: https://youtu.be/N6u38pf6r6s

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BOK CHOY AND GINGER STIR FRY RECIPE
1 tbsp. coconut oil
2 cloves garlic, chopped
1 tsp. grated ginger
1 tbsp. low sodium soy sauce
1 lb. bok choy 
toasted sesame seeds
salt and pepper to taste

Wash the bok choy user cold water and chop it up, separating the stems from the leaves.

Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger.  Cook for just a about a minute or until fragrant.  Add bok choy stems, soy sauce and a splash of water and cook for 5 minutes.  

Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down.

Season with salt and pepper and finish with a sprinkle of toasted sesame seeds.  Enjoy!

Nutrients for 1/2 of recipe: Calories: 97; Total Fat: 9,3g; Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 2.9g; Dietary Fiber: 1.2g; Sugars: 0.6g; Protein: 2g 

CRUNCHY BOK CHOY SALAD RECIPE
3 baby bok choy, halved and thinly sliced (5 cups)
3 scallions, thinly sliced
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 tbsp. extra virgin olive oil
1 tbsp. toasted sesame oil
1 tbsp. honey
1 tbsp. low sodium soy sauce
1 tbsp. red wine vinegar

Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl.  Set aside.

In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar.  Whisk together.

Drizzle the dressing over the salad, toss and enjoy!

Serves 2-4 Calories: 369; Total Fat: 30.9g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 20.6g; Dietary Fiber: 6.1g; Sugars: 12.1g; Protein: 10.6g

15 MINUTE BOK CHOY SOUP RECIPE
1 tbsp extra virgin olive oil
1 lb. baby bok choy (about 3 bulbs)
4 cloves garlic, thinly sliced
1/2 tsp. dried turmeric
3 cups cold water
squish of fresh lemon juice
salt and pepper to taste

Separate the bok choy leaves from the stems and slice.

Heat oil in a medium pot over a medium-high heat.  Once the oil is hot, add in the garlic and turmeric, stir and cook for just a couple of minutes or until the garlic is fragrant.

Add in the bok choy stems and season with salt and pepper.  Once the stems begin to soften, stir in the leaves and the water.  Turn up the heat and bring everything to a boil.

Once boiling, the soup is done.  Shut off the heat and finish the soup with a big squish of fresh lemon juice.  Serve and enjoy.

Calories: 81; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 6.3g; Dietary Fiber: 1g; Sugars: 2.3g; Protein: 1g 

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3 Fast + Easy Bok Choy Recipes

This garlicky ginger Bok Choy Soup is easily customizable is ready in less than 25 minutes. It&#039;s a filling soup with mushrooms, bok choy, rice noodles, and your choice of protein. It is gluten-free and can be made vegan by using vegetable broth and your favorite plant-based protein!

Garlic Ginger Bok Choy Soup

2.5 tbsp Fresh Ginger, minced

Garlic Cloves, minced

Scallions, diced (green and white part)

tbsp Toasted Sesame Oil, divided

tbsp Coconut Amino, divided (can sub with soy sauce)

oz Mushrooms (use variety: shitake, crimini, portobello, oyster mushrooms)

oz Baby Bok Choy (about 4-5 stalks)

tsp Sea Salt,

tsp Garlic Powder, optional

tsp Pepper, plus more to taste

tsp Red Crushed Pepper Flakes, optional

Broth or Bone Broth, plus more as needed

oz Rice Noodles, ensure gluten-free

lb Beef flank steak (or cut of choice), very thinly sliced or shredded

Soft-boiled egg

Toasted Garlic

Sesame Seeds

Scallion

Chicken

saute garlic

In a large stockpot or dutch oven over medium heat, add 1 tbsp cooking oil. Saute the chopped ginger and garlic for 1 minute.

saute

Add the mushrooms, scallions, and 1 tbsp sesame oil. Saute for 2-3 minutes, until scallions soften. If adding shredded beef, add it now and saute for 2-3 minutes.

add broth

Pour in the broth, cover the pot, and bring the mixture to a boil over medium-high heat, about 5 minutes. Then, reduce the heat and simmer for 5 minutes.

season to taste

Next, add 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Mix well and taste the broth. Adjust the taste as desired: add more coconut amino, salt, red crushed pepper, as desired.

cook noodles

Over medium heat, stir in the rice noodles and cook according to package instructions (typically for about 5-6 minutes). If adding shrimp, cooked chicken, or tofu, add it now.

add bok choy

With a few minutes left until the noodles are done cooking, add the bok choy. Start by cooking the root end of the bok choy for 3 minutes: submerge the root in the liquid, but make sure the leaves are sticking out of the water. Then, submerge the leaves with the root and cook for 1-2 minutes.

Turn off the heat. Add 1 tbsp coconut aminos and 1 tbsp sesame oil, plus more as desired.

garnish and enjoy

Pour into your favorite bowl! Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, and a soft boiled egg (if desired).

This No Wrapper Dumpling Soup is a comforting and easy dumpling soup recipe featuring juicy pork dumplings, bok choy and a fragrant broth. A quick and cosy meal perfect for weeknights.

No Wrapper Dumpling Soup Recipe | Marion&#039;s Kitchen

chicken stock

bok choy, quartered lengthways

sesame oil, to serve (optional)

Marion’s Kitchen Garlic Chilli Crisp, to serve

Fresh coriander, finely chopped, to serve

Filing

pork mince

spring onions, finely sliced

Shaoxing wine

soy sauce

Pepper,

Wrapper

potato starch

Step 1

In a large bowl, combine the pork mince, spring onion, garlic, pepper, Shaoxing wine and soy sauce. Mix well until everything is evenly combined.

Step 2

Shape the mixture into small bite-sized meatballs, about the size of a golf ball.

Step 3

Lightly coat each meatball in potato starch, then dip it into cold water and coat again with potato starch. This creates a delicate outer layer that mimics a dumpling wrapper.

Step 4

Place a large pot over medium-high heat and bring the chicken stock to a boil.

Step 5

Carefully drop the coated meatballs into the boiling broth.

Step 6

Allow the dumplings to cook for 5-6 minutes or until they are cooked through and floating to the surface.

Step 7

Add the bok choy and cook for another 1-2 minutes or until just tender but still vibrant.

Step 8

Ladle the soup into bowls and finish with a drizzle of Marion’s Kitchen Garlic Chilli Crisp and sesame oil (if using). Top with extra spring onion and coriander if using.

Step 9

Serve immediately while hot and enjoy every comforting spoonful.

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Top 6 bok choy soup recipes from across the web

The most viewed bok choy soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger Garlic Noodle Soup with Bok ...

Bok Choy Soup Vegetarian (上海青菜湯)

Bok choy soup with pork

15 Minute Bok Choy Soup

Garlic Ginger Bok Choy Soup

No Wrapper Dumpling Soup Recipe | M...

The most viewed bok choy soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine