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Vibrant overhead view of a bowl of bok choy soup with noodles, mushrooms, and chili flakes.

This easy Bok Choy Soup is a quick, comforting meal full of bold Asian-inspired flavors. With rice noodles, mushrooms, star anise, and tender bok choy in a savory ginger-garlic broth, it's perfect for busy weeknights or light, healthy dinners.
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Course: Dinner, Soup, Weeknight Meal
Cuisine: Asian-Inspired, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 3 shallots (diced)
  • 1 bunch green onions (white and green parts separated and chopped)
  • 4 cloves garlic (minced)
  • 2 tbsp fresh ginger (minced)
  • 5.5 cups low sodium chicken broth (or vegetable broth)
  • 2 whole star anise
  • 2 tbsp soy sauce (or Tamari for gluten-free)
  • 10 oz crimini mushrooms (sliced)
  • 6 oz rice noodles
  • 1.5 heads bok choy (roughly chopped)
  • Sesame seeds (for topping)
  • Red pepper flakes (for topping)

Equipment

  • medium stockpot or Dutch oven
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons

Method
 

  1. Heat olive oil in a medium stockpot over medium heat. Add diced shallots and cook for 4–5 minutes until translucent.
  2. Add the chopped white parts of the green onions, minced garlic, and ginger. Stir and cook for 1–2 minutes until fragrant.
  3. Pour in the broth, add star anise and soy sauce. Cover and simmer for 10 minutes.
  4. Remove and discard the star anise from the pot after simmering.
  5. Add sliced mushrooms, rice noodles, and chopped bok choy. Simmer for 5–8 minutes until noodles are tender and bok choy is wilted.
  6. Taste and adjust seasoning with soy sauce or salt. Serve in bowls, topped with sesame seeds, green onion tops, and red pepper flakes.

Notes

Use vegetable broth for a vegan option and Tamari for gluten-free. Swap crimini mushrooms with shiitake or button. Baby bok choy is great too. To avoid bitterness, cook bok choy only until tender-crisp. Add chili oil or fish sauce to boost flavor.