There is nothing about this easy and delightful ginger garlic bok choy soup recipe that you will not fall in love with. The flavors are incredible, but so are the textures and even the look of it!
If you love garlic and ginger, there is no way you should look the other way, because this dish might just end up being one of your new favorites.
This super garlicky ginger soup can be ready in under half an hour, and there are endless possibilities for customization. You can use any protein you like, and can even be vegan if you prefer.
In this recipe, you will find rice noodles, bok choy, mushrooms, and a whole host of other delightful ingredients.
Quick Answer: Easy And Delightful Ginger Garlic Bok Choy Soup
This ginger garlic bok choy soul only needs broth, mushrooms, fresh garlic, fresh ginger, rice noodles, protein, coconut aminos, and sesame oil. All you need to do is prep your ingredients, fry them up, and add your stock!
The bok choy only gets added in the last few minutes to cook until tender, then you dish it up and add your favorite garnish like chopped scallion, and enjoy!
It’s the perfect dish to make if you are in a rush, or just feel like something quick and easy after a long day. Your mouth will be watering by the end of this!
Easy And Delightful Ginger Garlic Bok Choy Soup
In this article, we will be going through everything you need to know about making this mouthwatering ginger garlic bok choy soup.
From all the reasons why you will love it and how to make it to a handful of handy tips and tricks to help you get through the process mistake-free.
Why You Will Love It
There are so many things to love about this delightful recipe. It’s simple and quick but still brings bold flavors that you can’t help but fall in love with. Here are just a few of the reasons why we think you are going to love this recipe:
It’s quick and full of flavor – this dish only takes around 25 minutes, so you can enjoy it no matter how busy your schedule is. The quickness doesn’t mean there is any less flavor in this dish, too, so you sacrifice nothing and get everything!
The bok choy doesn’t get overcooked – so many recipes get overcooked bok choy that isn’t anywhere as good as it should be. You don’t have to worry about this issue, and the bok choy in this recipe is perfectly cooked and not a mushy mess.
You can customize it however you prefer – you can choose whatever kind of protein you prefer, or even go with a vegetarian option (Also check out Easy To Make Vegetarian Stew Recipes)! Tofu works well, as does shrimp, beef, chicken, egg, and anything else you can think of.
Ginger and garlic marry together perfectly – ginger and garlic are a match made in heaven and this recipe boasts powerful flavors. If you love the combination and want to have that classic flavor, you are going to love this recipe.
What Ingredients Do You Need?
You only need a couple of simple ingredients to make this recipe, and you might already have what you need sitting in your kitchen!
Take a look at the ingredients below, and make a list if you need to get anything – you are definitely going to want to make this dish:
Broth – you can use any kind of broth you like, and you can even make your own bone broth for some added flavor (and health benefits). If you want to make this a more vegetarian-friendly dish, we would suggest going with vegetable broth!
Mushrooms – use your favorite mushrooms for this. Some great options are things like oyster, shiitake, and crimini. They have great flavor and work nicely with the overall fit of the dish. You might be able to find variety packs in your local farmer’s market or grocery store.
Fresh Garlic – this is one of the most important ingredients, so don’t even think about skipping it!
Fresh Ginger – ginger is another crucial ingredient for this dish and adds loads of delectable flavor. Make sure you use plenty.
Rice Noodles – the rice noodles keep this soup gluten-free, but if you are not bothered about that, you can use different noodles if you prefer. We find the rice noodles work fantastic with the rest of the ingredients, though!
Your Favorite Protein – this can be chicken (cooked), beef, shrimp, or anything else you like. Opt for something like tofu if you want to, as well – anything goes!
Coconut Aminos and Sesame Oil – these will amplify the flavor of the soup and make everything a hundred times better, so don’t skip out! You could use soy sauce instead of the aminos, but the flavor won’t be quite the same!
How Long Does it Take to Make Ginger Garlic Bok Choy Soup?
Believe it or not, you will need less than half an hour to put everything together until you can enjoy this dish with your favorite movie.
You can make this ginger garlic bok choy soup at the drop of a hat, so you can enjoy it any time of day, no matter how busy you are.
Step-By-Step Instructions For Making Ginger Garlic Bok Choy Soup
We will go through the step-by-step process for making this delicious soup so that anyone can follow along. You are going to love how easy it is, so take a look at these steps and follow them:
1. Prepare your ingredients by dicing the garlic and ginger, chopping the bok choy, and separating the mushrooms. Cut your protein however you like so that it can cook quickly
2. Get a large Dutch oven or stockpot and heat it over medium heat, then add 1 tablespoon of cooking oil
3. Add the chopped ginger and garlic, and sauté for a minute
4. Add in the scallions and mushrooms, along with a tablespoon of sesame oil, and sauté for 2–3 minutes until the scallions soften
5. If you are using sliced beef like we are in this recipe, add it now and cook for another 2–3 minutes until browned
6. Add the broth and gently mix everything together, and place the lid on the pot. Bring everything to a boil, and boil for around 5 minutes before reducing the heat and simmering it for another 5 minutes
7. Add your coconut aminos (2 tablespoons) and a tablespoon of sesame oil, along with your salt and garlic powder, and mix in. Taste the broth, and make any necessary changes (you could add red pepper flakes for some extra kick).
8. Now, add your rice noodles and follow the cooking instructions given on the packet (typically 5–6 minutes).
9. If you are using cooked protein such as chicken, shrimp, or even tofu, you can add it to the mixture now.
10. When there are a few minutes left (about 5), add your halved bok choy to the mix. Do this by first cooking the root end of the bok choy for around 3 minutes, then putting the rest of the vegetable in the water to submerge the leaves for 1–2 minutes.
Using this method will ensure that the bok choy does not get overcooked and become mushy.
11. Turn the heat off and add another tablespoon of sesame oil and coconut aminos (or more, if you like)
12. Dish up the soup into your favorite bowl, and garnish with anything you like. Popular options include crushed red pepper flakes, scallions, and a delightful soft-boiled egg for some added nutrition.
Tips And Tricks
It is easy to make mistakes and fumble when you are following a new recipe. So, we put together some tips and tricks that you might want to take a look at to make the whole process easier.
Some of these mistakes are easy to avoid if you know what to look out for, so be sure to take a moment to read through these tips.
Cutting The Baby Bok Choy
You do not want to slice and dice your bok choy needlessly! Instead, you should start by carefully trimming the root end of the vegetable.
Make sure that you do not cut too much of the root end off, or else everything will fall apart. You want it to remain intact, even through the cooking process.
With the top of the root cut off, simply slice the whole thing lengthwise in half. Gently rinse it off with cool water to get rid of any debris or dirt, and set it aside – it is ready to use!
Careful Not To Overcook!
Overcooking is a big problem, especially with vegetables like bok choy. The root end is much harder than the leaf end, so the top always ends up an unpleasant, soggy mess.
Luckily, this is actually an easy issue to work around if you know what to do! All you need to do is submerge the root end of the bok choy in the simmering liquid for 2–3 minutes to partially cook.
When that time is up, submerge the rest of the vegetable in the liquid to gently simmer for just 1–2 minutes.
Once the time is up, you can remove the vegetable, and it is good to go! This method allows the bok choy to be the perfect texture all-round. It will still have a little crunch, and it will not be soggy – it will be perfect for all your soupy needs.
Be sure to use this method in your other cooking to get the best results, too!
Bok Choy Vs Baby Bok Choy
Obviously, bok choy and baby bok choy are the same things. They are the same plant, but baby bok choy is harvested sooner, much like baby spinach is harvested sooner.
When bok choy gets harvested sooner than regular bok choy, the leaves are more tender and the whole vegetable is sweeter. Of course, it will also be smaller than your regular bok choy.
When bok choy is harvested when it is “fully grown”, it is usually a little more hearty and has a slightly more bitter taste. While this does have its place in cooking, it would not be ideal for a dish like this, so avoid it if at all possible.
How To Soft Boil An Egg
If you are not sure how to soft boil an egg, that’s okay! Eggs can be tricky, especially when they come in all different sizes. We will go through the steps to soft boiling an egg right here:
Get a small pot or saucepan and bring the water to the boil. Make sure the water is violently boiling, not just simmering (this should help to make the egg easier to peel)
When the water is violently boiling, gently place the egg(s) in the water. Be careful not to crack the egg when you put it in, so use a slotted spoon!
Let the egg boil for 6 minutes
As you get to the end of the 6-minute mark, start preparing a bowl full of icy water. Add ice cubes to the water if possible!
Once the time is up, scoop the eggs from the boiling water and immediately place them in the icy water.
Leave the eggs in the water for 1–2 minutes. This will stop the cooking process, but also help to make the eggs easier to peel! Remember to turn your stove off, too!
After 1–2 minutes in the water, you can start peeling the eggs. Gently crack it and begin peeling the shell off. The easiest way to do this will be to keep the egg submerged in the water to keep any eggshells off it.
Once peeled, you can slice it in half (lengthways), and place the two halves neatly on top of the soup, then sprinkle on any garnishes you like!
Can You Store Ginger Garlic Bok Choy Soup?
While this dish is not ideal for storing, you can do it if you need to. The problem with storing foods like this is that when you reheat them, it is very easy (and likely) that the ingredients will get overcooked.
Since we worked so hard to avoid that issue in the first place, it can feel like a lot of work was done for nothing.
For the best results, try to make sure there is no bok choy in the portion you want to refrigerate. It would be better to cook new bok choy when you want to enjoy your leftovers (or else you will end up with soggy vegetables).
The mushrooms might also not be great for reheating depending on which ones you are using. However, this is something that shouldn’t be too much of an issue for most people.
To store your leftovers, simply allow them to cool down, then transfer it to an airtight container. It should be good to eat for up to five days, so you will have plenty of time to enjoy it!
We would not recommend freezing any leftovers, as some of the ingredients in the recipe do not freeze particularly well.
Reheating Leftovers
When you want to reheat your leftovers, all you need to do is put them in a pot or saucepan, and allow them to simmer for a while.
If you want to add more bok choy, you can use the same method that you used before and cook the root before submerging the rest of the vegetable.
You could also use a microwave to reheat the dish, using 45-second intervals. However, this usually does not get results that are as good as the stovetop.
Final Thoughts
This ginger garlic bok choy soup recipe is packed full of delightful flavor, and so incredibly easy to make. As long as you have around half an hour, you can prepare the dish easily and have time to spare.
Remember, you can always add more ingredients if you like to make it perfect for you. The addition of some crushed red pepper flakes can make all the difference to a dish like this, so be sure to try that out!
Hopefully, this recipe is something you would enjoy (who wouldn’t?), and you make the time to make it. Just don’t blame us when you want to eat it every day for the next two weeks!
Prepare your ingredients by dicing the garlic and ginger, chopping the bok choy, and separating the mushrooms. Cut your protein however you like so that it can cook quickly
Get a large Dutch oven or stockpot and heat it over medium heat, then add 1 tablespoon of cooking oil
Add the chopped ginger and garlic, and sauté for a minute
Add in the scallions and mushrooms, along with a tablespoon of sesame oil, and sauté for 2–3 minutes until the scallions soften
If you are using sliced beef like we are in this recipe, add it now and cook for another 2–3 minutes until browned
Add the broth and gently mix everything together, and place the lid on the pot. Bring everything to a boil, and boil for around 5 minutes before reducing the heat and simmering it for another 5 minutes
Add your coconut aminos (2 tablespoons) and a tablespoon of sesame oil, along with your salt and garlic powder, and mix in. Taste the broth, and make any necessary changes (you could add red pepper flakes for some extra kick)
Now, add your rice noodles and follow the cooking instructions given on the packet (typically 5–6 minutes)
If you are using cooked protein such as chicken, shrimp, or even tofu, you can add it to the mixture now
When there are a few minutes left (about 5), add your halved bok choy to the mix. Do this by first cooking the root end of the bok choy for around 3 minutes, then putting the rest of the vegetable in the water to submerge the leaves for 1–2 minutes. Using this method will ensure that the bok choy does not get overcooked and become mushy
Turn the heat off and add another tablespoon of sesame oil and coconut aminos (or more, if you like)
Dish up the soup into your favorite bowl, and garnish with anything you like. Popular options include crushed red pepper flakes, scallions, and a delightful soft-boiled egg for some added nutrition
Hey! I’m Lana, the original Soup Chick! I decided to create this website as I am a massive soup fan. I will literally make soup for every occasion. Whether a friend is under the weather, has the flu, or I just want to try out something new in my slow cooker!
I hope that you can find some really interesting and different soup recipes to try out with my site. I know I’ve had a lot of fun curating and trying them all, and I hope that you do too!
