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Bok Choy Soup With Noodles

Comforting Bok Choy Soup With Noodles for Cozy Nights

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This Bok Choy Soup With Noodles is a nourishing vegan and gluten-free recipe, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 bunch Bok Choy Use Napa cabbage if bok choy is unavailable.
  • 2 teaspoons Grapeseed Oil Can substitute with vegetable broth for an oil-free version.
  • 2 medium Shallots Onions can be used as an alternative.
  • 2 stalks Green Onions Use chives if preferred.
  • 6 ounces Shiitake Mushrooms Substitute with any other mushrooms, or omit for a lighter taste.
  • 2 cloves Garlic Shallots can replace garlic in case of allergy.
  • 1 tablespoon Ginger Substitute with ground ginger if fresh is unavailable, using half the amount.
  • 4 cups Vegetable Broth Use water or homemade broth for a lighter flavor.
  • 1 cup Water Omit if using more broth to intensify flavor.
  • 2 tablespoons Soy Sauce/Tamari Use coconut aminos for a soy-free version.
  • 1 piece Star Anise Omit if not to taste; consider ground turmeric as a substitute for warmth.
  • 5 ounces Rice Noodles Any noodle type can be swapped in, including ramen or soba.
  • to taste Salt Adjust to personal taste preferences.
  • to taste Pepper Adjust to personal taste preferences.
  • optional tablespoons Sesame Seeds For garnish, adding visual appeal and slight crunch.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat a large pot over medium heat for about 2-3 minutes. Once hot, add grapeseed oil and swirl to coat the bottom.
  2. Add chopped bok choy to the pot, sautéing for 1-2 minutes until it wilts but remains crisp. Set aside.
  3. In the same pot, add remaining grapeseed oil, shallots, shiitake mushrooms, and half of the green onions. Sauté for about 5 minutes until translucent.
  4. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
  5. Pour in vegetable broth and water, then add soy sauce and star anise. Bring to a gentle boil for about 10 minutes.
  6. Add rice noodles and cook according to package instructions, typically 4-6 minutes, stirring occasionally.
  7. Gently stir the sautéed bok choy back into the pot for 1-2 minutes. Remove star anise before serving.
  8. Ladle soup into bowls and garnish with remaining green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Perfect for meal prep. Store cooled soup in an airtight container for up to 6 days in the fridge or freeze for up to 1 month.

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