Description
This flavorful Bok Choy Soup combines crunchy baby bok choy, shiitake mushrooms, and tender noodles in a savory, umami-rich broth. Enhanced with sesame oil, garlic, ginger, and optional soft-boiled eggs, this Asian-inspired main course is a perfect fuss-free meal bursting with satisfying textures and vibrant flavors.
Ingredients
Vegetables and Aromatics
- 16 ounces baby bok choy - halved and cleaned
- 4 green onions - sliced, whites and greens separated
- 2 cloves garlic - minced
- 1 teaspoon fresh ginger - grated or minced
- 4 ounces fresh shiitake mushrooms - cleaned and sliced
Broth and Seasoning
- 2 tablespoons sesame oil
- 5 cups low sodium broth - vegetable or chicken
- 1 tablespoon soy sauce
Noodles and Eggs
- 5 ounces noodles (ramen, udon, soba or rice noodles recommended)
- 4 eggs (organic, free range preferred) - for soft boiled eggs (optional)
Toppings
- Fresh chili or chili oil (optional)
- Sesame seeds
Instructions
- Prepare Vegetables: Clean and halve the baby bok choy thoroughly to remove dirt. Slice the green onions keeping the whites and greens separate. Clean and slice the shiitake mushrooms.
- Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add white parts of the green onions, minced garlic, and grated ginger. Sauté until fragrant, about 1-2 minutes.
- Cook Mushrooms: Add sliced shiitake mushrooms and sauté for about 3 minutes until they start to soften and release their umami flavor.
- Add Bok Choy: Add baby bok choy to the pot and sauté just until it begins to wilt, preserving some crunch.
- Simmer Soup: Pour in the low sodium broth and soy sauce. Bring the soup to a simmer and cook for approximately 5 minutes to meld flavors.
- Cook Noodles: Add noodles to the pot and cook according to package instructions until tender, usually about 3-5 minutes. Adjust timing if using longer-cooking noodles by adding them earlier to prevent overcooking bok choy.
- Prepare Soft Boiled Eggs (Optional): In a separate pot, bring water to a boil. Gently add eggs and boil for 6-7 minutes for soft yolks. Transfer eggs to ice water to stop cooking, then peel carefully.
- Serve: Ladle soup into bowls. Top with halved soft boiled eggs if using. Garnish with the green parts of the green onions and sprinkle sesame seeds. Add fresh chili or a dash of chili oil for extra heat if desired.
Notes
- Cleaning Bok choy thoroughly is important as dirt may hide between leaves; rinse under cold water and shake off excess moisture.
- You can use any noodles that cook within 5 minutes such as ramen, udon, soba, or rice noodles. For longer-cooking noodles, add them earlier to avoid soggy bok choy.
- To make the soup vegan, omit eggs and use vegetable broth. Add fried or sesame-crusted tofu for protein.
- If shiitake mushrooms are unavailable, substitute with oyster or cremini mushrooms.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Japanese
