This bok choy soup is deliciously simple. It's easy to make, uses simple ingredients, and packed with nutrients. The garlic infused broth filled with mushrooms and perfectly crisp bok choy is light and flavorful - a must make for bok choy lovers!
If you have wanted to do something different with bok choy rather than put it in a stir-fry, this bok choy soup is for you! It's completely customizable, it loves all the veggies and really loves shrimp. Feel free to make it your own with any veggies you have on hand, eggs, or noodles.
This soup is my go-to when I'm feeling under the weather or need to warm up on a chilly day. It's like chicken noodle soup.. but better. And my white chicken chili is equally as delicious if you're looking for something creamy.
Bok Choy Soup Ingredients
Here's all you need to make this easy, delicious soup. Feel free to make it your own by adding noodles, veggies, or your favorite protein like poached eggs, chicken, shrimp or tofu.
- Baby bok choy: crisp, fresh, and vibrant thanks to my simple cooking trick. You can substitute with bok choy but note the cooking time will be longer and it may taste a little more bitter.
- Garlic and green onions: the base of the soup and provides it's delicious flavor. Add freshly grated ginger to really wow your taste buds.
- Mushrooms: most recipes call for shiitake, but I used crimini (they were cheaper and the only fresh looking mushrooms at the supermarket). Turns out they were just as delicious! You can also use a variety of mushrooms for the best flavor. Crimini, shiitake, and oyster are a great combo.
- Asparagus: adds an extra crunch. Completely optional, but you can swap for any veggie you have on hand!
- Low-sodium chicken broth: make it vegetarian or vegan with vegetable broth. A beef based broth is also delicious.
- Soy sauce: use Tamari (double check the label) or coconut aminos to keep it gluten-free.
- Red pepper flakes
Simple Bok Choy Soup
Sauté garlic and the white part of your green onions until fragrant. Add mushrooms and asparagus, cook additional 30 seconds.
Add broth, soy sauce, and red pepper flakes. Cover and bring to a boil. Reduce and simmer for 5 minutes.
Add bok choy stem side DOWN so they look like they're standing up. Cook the stems for 1-2 minutes.
Submerge the bok choy leaves and turn off the heat. Let it sit for minute or until the leaves are slightly soft.
Pro-tip: for perfectly crisp bok choy, cut into halves or quarters lengthwise and place stem side down as if they are standing up and cook for 2 minutes. Then submerge the leaves.
Storage
This soup is best eaten fresh, however, you make a big batch of broth and keep the vegetables separate to eat as leftovers. If you need to freeze bok choy soup, I recommend freezing the broth without the bok choy for best texture.
FAQs
Baby bok choy is a smaller version of bok choy. They are basically the same thing, but baby bok choy is harvested earlier and doesn't reach the same size as mature bok choy. Baby bok choy tastes sweeter and tender than bok choy. If you substitute with bok choy keep in mind the cooking time will be longer and it will be slightly bitter. 
Toss it in a spinach salad or use as a crunchy alternative to celery. Stir-fry it, grill it, braise it, or make it a last-minute nutritious addition to homemade or canned soups.
Start by slightly trimming the root end. Be sure not to cut too much to ensure the bok choy remains intact when cutting. Then, cut the bok choy in half lengthwise and then cut into quarters. Using this method prevents bok choy from getting mushy. You can also dice bok choy for soup or take it out of the broth and eat separately. 
What's your favorite way to eat bok choy? Let us know in the comments!
Side note: my dad is a BIG soup guy. I'm talking chicken noodle soup in the middle of summer kind of guy. He came up with his own version of bok choy soup a few years back and was so proud of himself. I added my own twist and put it on the blog. I recently updated the recipe, but had to keep this photo of Bob and Cooper celebrating their original creation.
Bob's Bok Choy Soup
Ingredients
- 2 heads baby bok choy, quartered
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- ¼ cup scallions, diced
- ½ cup portabella mushrooms, sliced
- ¼ cup aspargus, chopped
- 3 cups low-sodium chicken broth
- 1 teaspoon red pepper flakes
- 1 tablespoon soy sauce
Instructions
- Heat olive oil in a medium-sized stockpot over medium heat. Saute garlic and scallions whites until fragrant. Add mushrooms and asparagus, sauté for 30 seconds.
- Add the stock, red pepper flakes and soy sauce 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.
- Bring the heat up to medium and add 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, turn off the heat and allow the leafy parts to submerge in the broth until wilted.
- Sprinkle with remaining scallions and enjoy!
Did you try this? Let us know!