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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.
One of the most popular recipes on my blog, this Bok Choy Soup remains a personal favorite thanks to its delicious simplicity.
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.
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Some of you may be wondering…why?
Why This Is The Best
- The broth. The key to a delicious and memorable brothy soup is the broth. Unfortunately, achieving this wondrous 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.
Key Ingredients
- 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 you’re 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 thing.
- 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
“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
If you love this bok choy soup, you may also enjoy homemade Chicken Soup, Kimchi Ramen Noodle Soup, or this fast and healthy 10-Minute Garlic Bok Choy Recipe.
For more bok choy recipes, check out:
More Soup Recipes
Ginger Garlic Noodle Soup with Bok Choy
Ingredients
- 1 tablespoon olive oil
- 3 shallots, diced
- 1 bunch green onions, chopped, green and white divided
- 4 cloves garlic, minced
- 2 tablespoon ginger, fresh, minced
- 5.5 cups low sodium chicken broth, or vegetable broth for vegan
- 2 whole star anise
- 2 tablespoon 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).
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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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it best to eat this soup fresh, or can you reheat and use for leftovers?
Hi Laura,
Fresh is always my preferred, but it is great as a leftover as well! If you are planning on having it for leftovers, I would only use the noodles you plan on eating fresh, and then add new noodles for the leftovers when reheating for the best results.
Cheers,
can u please tell me the recepie for the vegetable broth ? mine never leaves a very good taste
Hi Stutki,
I don’t have a homemade vegetable broth on my site right now but I highly recommend this vegetable stock recipe if you’re looking to make your own. Hope that helps 🙂
Thanks for this receipe it is really delicious and easy to make !
I didnt have any star anise so i replaced it with cinnamon, and used vegetable broth instead of chicken and it is perfect anyway !
I also couldnt find any Bon Choi that were not wrapped in plastic so i used celery instead because i had some leftovers 🙂 In the end the broth is great and works with different ajustements, thanks you!
Question: do I add noddles uncooked or cooked? I assumed cooked, which left them over cooked… my mind told me one and gut told me other! But the soup I also used veggie broth 4 cups and Trader Joe’s miso ginger broth 2 cups and anise, SO tasty!!! Thank you!
Hi Kendall,
I am so happy you enjoyed this recipe! Yes, the noodles should be added dry, as the rice noodles cook very quickly.
I was in the mood for a really good broth with veggies; specifically, bok choy. On a whim, I sat down and searched Google and this was the first recipe that popped up. WOW, is this stuff really good! Thank you for posting it. It’s also very simple to make, with mostly just prep work in chopping which is easy. I plan on making this again.
Hi Forrest, I am so glad you enjoyed this soup 🙂 And thank you so much for such a kind comment! Have a wonderful week!
Yum! I so badly want to make this — but — 2,952 on the sodium? ONE bowl of soup? That’s twice the sodium you should have in a day and it’s just one meal!!! I’m assuming that you used regular chicken broth and not low-sodium, and the same with soy sauce.
I’ll try it but with the lower sodium products. I’d use ramen noodles and add pork or chicken or maybe beef. I’ll double the garlic and ginger as I love them. Baby Bok Choy is a favorite veggie of mine!
It’s 95 and humid here but in November or December I’ll make it. I like to sprinkle on some Fall River Chow Mein Noodles — thin flat fried and cut like linguini — as they add crunch.
Hi Lauren,
I have made it with all low sodium products myself, and it is just as great with less salt!
Cheers,
Jessica
dang that tasted great girl
Can I substitute vegetarian broth instead of water to make a veggie version? I just feel like adding water might make it taste to plain.
Hi Ana! Yes, absolutely! Veggie broth would taste great! Thanks for asking 🙂
My condolences on your loss, Jessica, but this Ramen would definitely have made your grandfather proud! It is near perfect! We made it tonight and I have already saved the recipe and shared on my blog. Cheers from SoCal! Where in CA are you?
Hi Lane. Thank you so very much. Your kind comment made my evening 🙂 I am from Agoura Hills (LA/Ventura), but currently live up north in the Sacramento area. Hope you have a wonderful evening!
Thank you for this recipe. The broth is delicious. I didn’t want the carbs so I threw in broccoli, carrots and celery at the same step instead of the noodles. I didn’t have star anise, so I skipped it, and I forgot to add the cinnamon stick. One day, I promise to prepare it as directed (I have no doubt that it’s outstanding), but regardless, the broth was awesome. I like heat so I added 2 tsp of chili oil in place of the red pepper flakes. So many recipes don’t have enough flavor for me, but this was great. Shrimp would be a great add in and so would parm cheese (the way I prepared it anyway). THANK YOU
This was amazing! Was a complete win for myself and the family.