Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with a vegetarian broth, noodles, mushrooms, and baby bok choy. You can easily make this Bok Choy Soup your own by adding chicken, shrimp, spicy chilis, or other veggies.
The most popular recipe on my blog, this Bok Choy Soup remains a personal favorite thanks to its delicious simplicity. If you love this bok choy soup you may also enjoy Homemade Chicken Noodle Soup, Kimchi Ramen Noodle Soup, or this fast and healthy 10 Minute Garlic Bok Choy Recipe.
I have made a lot of soup in my life. Creamy soups, brothy soups, vegetable soups, and meaty soups. I’ve made them all. However, if I had to pick one soup to eat for the rest of my life it would be this Ginger Garlic Noodle Soup with Bok Choy. This Bok Choy Soup is that good.
Some of you may be wondering…why?
WHY THIS IS THE BEST GINGER GARLIC NOODLE SOUP WITH BOK CHOY
- The broth. The key to a delicious and memorable brothy soup is the broth. Unfortunately, achieving this wonderous broth often takes HOURS (learn how to make bone broth here!). The broth in this Bok Choy Soup? Twenty minutes, my friends. Thirty minutes tops.
- It tastes a lot like Phở. Ok, I know, this is basically the same as what I said above. But it deserves two points because it kinda blows my mind a little.
- It’s like chicken noodle soup…but better.
- This Bok Choy Soup will fight your flu. Now, I can’t claim that it will cure anything (I’m not a doctor), but things like ginger and garlic are there to help when you feel like crap.
- It’s completely customizable. In other words, you have the base, but that doesn’t mean you can’t go wild with it. This bok choy soup loves all the veggies and really loves shrimp.
INGREDIENTS IN THIS GINGER GARLIC NOODLE SOUP WITH BOK CHOY
- Shallots and green onions (white AND green parts)
- Ginger
- Garlic
- Low-sodium chicken broth (or veggie broth/water to keep it vegan)
- Soy sauce (or Tamari to keep it gluten-free)
- Bok Choy
- Mushrooms
- Rice noodles
- Star Anise
That’s the basic overall list of what you need to make this awesome soup. You’ll also need salt, pepper, and red chili flakes.
What is star anise?
This is one of the most frequent questions I get from readers planning to make this recipe. Every other ingredient is fairly easy to find, but whole star anise? What’s this? Star anise is the seed pod from the fruit of the Illicium verum plant. Shaped like a star, star anise has six to eight points, each containing a single seed.
This Ginger Garlic Noodle Soup with Bok Choy Recipe calls for 2 whole star anise. The star anise is not meant to be eaten. I repeat- you do not eat the whole star anise. Star anise provides wonderful flavor to soup, sauces, and marinades, but tastes horrible when eaten whole. Remove the seed pod after simmering the broth.
What does star anise taste like? Star anise is a mix of sweet, spicy (not the chili kind of spicy), and very similar to licorice. As someone who mostly hates licorice, I guarantee you won’t feel like your slurping a bowl of licorice (unless you forget to remove the star anise pods and bite into one).
No idea where to buy star anise? Most major supermarkets sell this must-have spice, but just in case,
If you are one of those people who absolutely HATE star anise, simply substitute with cinnamon sticks. The flavor won’t be quite the same, but it will still be delicious.
DIFFERENCE BETWEEN BOK CHOY AND BABY BOK CHOY
Since several of you have asked, I did a little research and this is what I have found.
- Baby bok choy and Bok choy are basically the same things.
- The difference is that baby bok choy is harvested earlier producing smaller, more tender leaves.
- This means that baby bok choy is much sweeter than bok choy and is often served directly in soups (oh HAY!) or even in salads.
- Bok choy, on the other hand, is much heartier, perfect for longer cooking times as in stir-frys.
That said, this Ginger Garlic Noodle Soup with Bok Choy could technically handle either baby bok choy or bok choy. Just remember that bok choy will be slightly more bitter and less sweet.
Bok Choy Soup Frequently Asked Questions
- Can I freeze this soup? Yes and no. Yes, you may absolutely freeze the broth. However, I do not recommend freezing this soup with the vegetables or the noodles. Fortunately, the vegetables and noodles in this bok choy soup take only minutes to heat together.
- Do I pre-cook the noodles? No no no no nooooo. Rice noodles cook super fast. Add the noodles to the broth just a few minutes before you are ready to eat.
- Does this bok choy soup taste good leftover? Similar to freezing, this soup can be eaten leftover but tastes best fresh- unless, of course, you make a big batch of broth and keep the vegetables and noodles separate.
WHAT READERS ARE SAYING ABOUT THIS GINGER GARLIC NOODLE SOUP WITH BOK CHOY
“This was a-mazing. A lot of flavour and very little prep and cooking time. Makes you feel warm inside. Tasty, delicious and satisfying, yet light. This seriously picked me up!” -Emma
“This really was delicious. I used ramen noodles from a pack, I think any kind of noodles, even angel hair pasta would work well. I love bok choy but don’t usually buy it to fix just as a veggie. Now I have an excellent reason!” -Judith
“OMG! Thank you for this recipe, it is sooooo good! I couldn’t help myself and had a second bowl.” -Bonnie
For more bok choy recipes check out,
- Easy Sheet Pan Thai Chicken with Bok Choy
- Sweet Chili Tofu with Coconut Rice and Bok Choy
- Spicy Stir Fried Tofu with Bok Choy
- Udon Noodle Soup with Bok Choy and Poached Egg
- Spicy Stir Fried Tofu with Bok Choy
For more soup recipes check out,
- Easy Chicken Avocado Soup Recipe
- Vegetarian Butternut Squash Black Bean Soup
- Turmeric Broth Soup with Wild Rice and Vegetables
- Pho Recipe (How to Make Vietnamese Noodle Soup)
- Minestrone Soup Recipe
- Easy Six Onion Soup
DON’T FORGET TO PIN THIS GINGER GARLIC NOODLE SOUP RECIPE WITH BOK CHOY TO MAKE FOR A FAST AND EASY DINNER, WHEN YOU HAVE THE FLU, OR ANY OTHER TIME YOU WANT TO MAKE A BIG BOWL OF BOK CHOY SOUP.
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Ginger Garlic Noodle Soup with Bok Choy
Ingredients
- 1 tbsp olive oil
- 3 shallots (diced)
- 1 bunch green onions (chopped, green and white divided)
- 4 cloves garlic (minced)
- 2 tbsp ginger (fresh, minced)
- 5.5 cups low sodium chicken broth (or water for vegan)
- 2 whole star anise
- 2 tbsp soy sauce (or Tamari for a Gluten Free option)
- 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)
Instructions
- 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).
Video
Jessica's Notes
- Not everyone loves the taste of star anise. However, I find that it plays a crucial role in the flavor of the broth. That said, if you hate it or don't have any on hand, I have found cinnamon sticks to be a good substitute.
- Need a little protein? Don't be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked).
- For a lower sodium diet, you can substitute low sodium soy sauce, and/or substitute unsalted chicken broth.
- Garnish with Cilantro optional.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I never leave reviews, but this soup is SO worthy of it! The broth is absolutely incredible!!! Made a few substitutions due to what was on hand. Used Chinese 5 spice instead of star anise, added diced cooked chicken and julienned carrots. Added a TON of chilli flakes, and used ramen noodles as we were out of rice noodles.
As soon as we finished, I went back to the kitchen and made a triple batch of the broth to freeze. I have never had such a flavourful broth!
Thank you so much, I am SO happy you left a review 😀
I’ve never commented on a recipe. I’m not much of a cook but this was incredible!!!!!
I am glad to have been you first Kayla 😉
We made it exactly as directed and it knocked our socks off. We have added fish sauce, and I like spice so I’ve added chili paste to my bowl. We’ve made it with pulled pork and coffee rubbed pork. I am in love with this soup!!! I thought I hated star anise but I just bought a whole bunch more so I wouldn’t run out and could have more soup. I have gastroparesis, so this soup makes it easy to cook the vegetables to where they are easy to digest, and while a gastroparesis diet can be very bland, this is a rock star! Thank you!!!
Thanks for the nice feedback, Abby 🙂
This was delicious! I didn’t have star anise and I didn’t add the noodles… instead I added tofu, sugars snap peas, and umami black garlic sauce. Goodness in a bowl!
This was amazing, thank you! Only changes I made were adding a tiny bit of cabbage, oyster mushrooms instead of crimini and a cup less of vegetable broth. Will be making again for sure ❤
I didn’t have star anise. So I did soy sauce, fish sauce, and red chili oil. I was so happy with how this turned out! Absolutely amazing. Will be adding this to my favorite “quick” lists!
I am glad to hear the substitutions worked out well Kaci 🙂
I love love love this recipe!! I also add a bean sprouts and sometimes sub chicken broth with the store Pho broth, OMG it’s sooooooooo good.
This is my first time making it and I’m obsessed! I added carrots, baby bok and Chinese 5 spice with kale! I would add a little more broth to make it more soupy, but it’s quick and easy!
Can you use a crockpot with this recipe? If so how long do you recommend to leave it?
I have not tried making this with a crockpot, as it only takes 15 minutes of cook time on a stovetop to be ready 🙂
Is that 647 calories per serving or for the whole pot? I made this and it is super delicious!
The calorie count was alarming to me too. Assume it’s for both servings. The vast majority of calories comes from the rice noodles, so I used shiritake (miracle) noodles instead. Subbed wonderfully. I bet zoodles would work great too.
Wonderful recipe full of superfoods. Nourishing, delicious, and so easy. Shrimp would be a great protein addition.
I made it and it was a little bland so I added lemon to the soup and it really brought out the flavors and brightened up the taste. I am making again tonight!
Love this recipe! Making it for the second time this evening, an absolute winner.
I love this recipe! I added 1 cup cooked chicken, 1 Tb fish sauce, and used 1/4 tsp Chinese 5 spice instead of the star anise, and used angel hair pasta instead of rice noodles. (Just because I had some left over)
My husband said he could eat it every week! Delicious!
Jennifer – Thanks for the suggestion of adding the fish sauce – added some good depth. I didn’t have star anise and wasn’t sure I should invest since this was a new recipe. I used the Chinese 5 spice and it was delicious – loved the dish but now not sure I will get the anise. Only thing I would change is to make more broth – couldn’t get enough!! Great new recipe added to my mix!! Thank you Jessica!!
Could also eat this everyday for the rest of my life. Definitely a keeper, thank you!!!! Kids love it too!
I am happy to hear both you and your kids loved it Shannon 😀
Delicious! I used Vegetable broth and cooked onions in avocado oil. I added two Thai chilis and a pinch of crushed red pepper. It was the perfect meal for lunch on a cold day.
OMG! I’m n the middle of my second bowlful and wish I had room for a third. 😉 This was AMAZING! I didn’t make any substitutions and it was more than I had hoped for… really outstanding. It will be a favorite go-to in our home now. Thanks for this.
This is an excellent recipe! Have been looking for healthy alternatives to the traditional US breakfast food (meat, eggs, dairy, etc.) and this dish is a perfect way to start the day. Thanks so much for sharing.