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 become 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.
You will find rice noodles, bok choy, mushrooms, and many other delightful ingredients in this recipe.
It’s the perfect dish to make if you are in a rush or feel like something quick and easy after a long day. Your mouth will be watering by the end of this!
What Is Ginger Garlic Bok Choy Soup?
Ginger Garlic Bok Choy Soup is a fragrant broth-based delicacy rooted in Asian culinary traditions. This soup celebrates the gentle crispness of Bok Choy infused with the spicy warmth of ginger and the aromatic punch of garlic, a leafy green vegetable common in Asian cuisines.
It’s often accompanied by additional ingredients like tofu or mushrooms, nourishing and flavorful. A perfect harmony of ingredients, this soup offers a soothing experience, making it a cherished choice for both wellness and taste enthusiasts.
History Of Ginger Garlic Bok Choy Soup
While Ginger Garlic Bok Choy Soup doesn’t have a singular origin story, its roots can be traced to Asian culinary traditions. For centuries, ginger and garlic have been revered across Asia for their medicinal and culinary properties.
Bok Choy, native to China, was cultivated since ancient times and soon became a staple in various dishes.
Over time, as trade routes expanded and culinary experimentation flourished, these ingredients found their way into a harmonious union, creating the soothing and aromatic Ginger Garlic Bok Choy Soup.
Interesting Facts About The Ginger Garlic Bok Choy Soup
- Medicinal Roots: Both ginger and garlic have been used in traditional Asian medicine for centuries and are believed to offer anti-inflammatory and immune-boosting benefits.
- Cultural Symbol: Bok Choy, with its tender leaves and crisp stalks, symbolizes prosperity in certain Asian cultures due to its gold-colored stems.
- Versatility: This soup can be tailored with additions like tofu, mushrooms, or even noodles, making it adaptable to various regional preferences.
- Vegan Delight: In its basic form, Ginger Garlic Bok Choy Soup is entirely plant-based, making it a favorite among vegans and vegetarians.
- Culinary Diplomacy: The soup’s popularity transcends borders, appearing in different versions across various Asian cuisines.
- Quick Cook: Bok Choy takes minimal time to cook, ensuring that this soup can be prepared rapidly, retaining the vegetable’s crunchiness.
- Temperature Balance: While ginger offers warmth, Bok Choy’s high water content provides a cooling counterbalance, making the soup suitable for various seasons.
What Makes The Ginger Garlic Bok Choy Soup Special?
There are so many things to love about this delightful recipe. It’s simple and quick but still brings bold flavors 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 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 – choose whatever kind of protein or even a vegetarian option! Tofu works well, as does shrimp, beef, chicken, egg, etc.
- Ginger and garlic marry together perfectly – ginger and garlic are a match made in heaven, and this recipe boasts robust flavors. You will love this recipe if you love the combination and want that classic flavor.
|Fresh Garlic||4 cloves|
|Fresh Ginger||2 inches|
|Rice Noodles||200 grams|
|Coconut Aminos||3 tablespoons|
|Sesame Oil||2 tablespoons|
What Ingredients Do You Need?
You only need a few 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 going to want to make this dish:
- Broth – You can use any broth you like and even make your bone broth for added flavor (and health benefits). If you want to make this a more vegetarian-friendly dish, we suggest using vegetable broth!
- Mushrooms – Use your favorite mushrooms for this. Some great options are things like oysters, shiitake, and crimini. They have great flavor and work nicely with the overall fit of the dish. You might find various packs in your local farmer’s market or grocery store.
- Fresh Garlic – This is one of the most essential ingredients, so don’t even think about skipping it!
- Fresh Ginger – Ginger is another crucial ingredient for this dish, adding 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, you can use different noodles. 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 also want to – anything goes!
- Coconut Aminos and Sesame Oil – These will amplify the soup’s flavor and make everything a hundred times better, so don’t skip out! You could use soy sauce instead of the aminos, but the taste won’t be the same!
- Broth: Opt for low-sodium versions to control saltiness, allowing other flavors to shine.
- Mushrooms: Clean gently with a damp cloth instead of soaking to preserve their earthy taste.
- Garlic: Freshly minced or pressed garlic offers a more intense flavor than pre-packaged versions.
- Ginger: Peel using the edge of a spoon; it’s efficient and minimizes waste.
- Rice Noodles: Soak briefly in cold water before cooking to prevent stickiness.
- Protein: Ensure even cooking by cutting into uniform-sized pieces.
- Coconut Aminos: Store in a cool, dark place to maintain its rich flavor.
- Sesame Oil: Use toasted sesame oil for a deeper, nuttier aroma.
Can You Vary The Recipe With Other Ingredients?
- Keto: Skip the rice noodles. Instead, introduce zucchini noodles or shirataki noodles. Use a bone broth base to enhance fats.
- Paleo: Ensure the broth is grain-free and free of additives. Omit rice noodles or replace them with spiralized veggies.
- Gluten-Free: Stick to rice noodles and ensure your broth and coconut aminos are gluten-free.
- Whole30: Use compliant broth, exclude rice noodles, and ensure coconut aminos don’t have added sugars.
- Vegetarian: Use vegetable broth and skip the meat proteins. You can add more veggies or tofu for substance.
- Vegan: As above, vegetarian, but ensure all additions, like tofu, are plant-based.
- Dice garlic, ginger, prepare bok choy, and mushrooms. Prep protein.
- In a stockpot over medium heat, add oil. Sauté ginger and garlic.
- Add scallions, mushrooms, and sesame oil. If using beef, cook till browned.
- Mix in broth, boil for 5 minutes, then simmer for 5.
- Add coconut aminos, sesame oil, and seasonings. Adjust flavors.
- Add rice noodles as per packet. Add cooked proteins.
- Introduce bok choy: cook root end, then submerge leaves.
- Turn off the heat, season. Serve garnished.
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 assemble everything 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 anytime, no matter how busy you are.
Variations, Add-Ons, And Toppings
- Broth Base: Switch between chicken, beef, or miso for varied depths of flavor.
- Spice Levels: Add Thai red chili or Szechuan peppercorns for a fierier profile.
- Vegetables: Snow peas, bell peppers, or baby corn can elevate the crunch.
- Proteins: Besides the standard proteins, try tempeh, seitan, or edamame for a twist.
- Herbs: Fresh cilantro or Thai basil can infuse aromatic freshness.
- Seeds & Nuts: Roasted sesame seeds or crushed peanuts introduce a delightful crunch.
- Condiments: Drizzles of chili oil or a dollop of chili bean paste can elevate the heat.
- Textures: Crispy fried shallots or garlic add a golden, crunchy finish.
Scaling The Recipe
- Proportions: Maintain ingredient ratios. If doubling the recipe, double each ingredient. For halving, use half of each.
- Cooking Vessels: Upscale requires a larger pot while downscaling may use a smaller one to ensure even cooking.
- Cooking Time: While the sautéing time remains relatively constant, boiling or simmering times might need slight adjustments based on quantity.
- Taste: When adjusting, always taste the broth to ensure the flavor remains robust. More water or broth can dilute intensity.
- Serving: When scaling up, consider serving in batches to retain warmth, and when downscaling, remember to adjust the number of servings.
What Is Used For Garnishing?
- Herbs: Freshly chopped cilantro or green onions/scallions sprinkle a burst of color and aroma.
- Seeds: Toasted white or black sesame seeds add crunch and a nutty layer.
- Spices: A sprinkle of red pepper flakes or a drizzle of chili oil can inject heat.
- Proteins: A soft-boiled egg, halved, offers richness and visual appeal.
- Textures: Crispy fried garlic or shallots give a golden crunch and intensified flavor.
Can I Make Ginger Garlic Bok Choy Soup In A Slow Cooker Or Instant Pot?
- This method enhances flavor melding.
- Sauté the garlic, ginger, scallions, and mushrooms in a skillet before transferring to the slow cooker.
- Add broth, protein, and seasonings, then cook on low for 4-6 hours.
- Introduce the rice noodles and bok choy in the last 30 minutes to ensure they remain tender.
- Use the “Sauté” mode for the initial steps.
- Once ingredients are added, seal the pot and pressure cook on high for 5-7 minutes.
- Quick-release, stir in rice noodles and bok choy, letting them cook in the residual heat.
Can I Use Store Bought Broth, Or Should I Make My Own?
- It’s a time-saver in various flavors – chicken, beef, vegetable, or bone broth. Opt for low-sodium versions without adding MSG or artificial preservatives to maintain a cleaner flavor profile.
- Creating your broth allows control over ingredients, ensuring richness and depth of flavor. It can be made in bulk and frozen for future use. By simmering bones, vegetables, and seasonings, you extract nutrients and achieve a personal touch in flavor.
Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Broth?
- Meat/Fish: While beef or chicken is common, consider pork slices, lamb, or seafood like shrimp, mussels, or fish filets. Each protein imparts its unique flavor to the broth.
- Pasta: Instead of rice noodles, you can incorporate udon, soba, spaghetti, or gluten-free alternatives like zucchini noodles (zoodles) for a different texture.
- Vegetables: Bok choy’s crispness is delightful, but alternatives like spinach, kale, or mustard greens can be used. Add bell peppers, snow peas, or broccoli for texture and flavor.
Success Tips – Tips And Tricks For Making The Soup
It is easy to make mistakes and fumble when following a new recipe. We put together some tips and tricks you might want to look at to make the process easier.
Some of these mistakes are easy to avoid if you know what to look out for, so 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.
- Ensure 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, slice the whole thing lengthwise in half. Gently rinse it off with cool water to remove 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 becomes unpleasant and soggy.
- Luckily, this is 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 cook partially.
- When that time is up, submerge the remaining vegetable in the liquid to gently simmer for 1–2 minutes.
- You can remove the vegetable once the time is up; 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 not be soggy – it will be perfect for all your soupy needs.
- Use this method in your other cooking to get the best results!
Bok Choy Vs Baby Bok Choy
- 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.
- 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 possible.
How To Soft Boil An Egg?
- If you are unsure 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 a 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). 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 reach the end of the 6-minute mark, prepare a bowl of icy water. Add ice cubes to the water if possible!
- Once the time is up, scoop the eggs from the boiling water and place them in the icy water.
- Leave the eggs in the water for 1–2 minutes. This will stop the cooking process and help make the eggs easier to peel! Remember to turn your stove off, too!
- After 1–2 minutes in the water, you can peel the eggs. Gently crack it and begin peeling the shell off. The easiest way to do this will be to submerge the egg in the water to keep any eggshells off it.
- Once peeled, you can slice it in half (lengthways), place the two halves neatly on top of the soup, then sprinkle on any garnishes you like!
Packed with nutrients, Ginger Garlic Bok Choy Soup not only tantalizes taste buds but also nourishes the body. Dive into a bowl rich in vitamins, minerals, and proteins.
What Are The Total Calories In The Soup?
Calculating the total calories in the Ginger Garlic Bok Choy Soup’s broth can vary based on the specific ingredients and their quantities. One serving of the Ginger Garlic Bok Choy Soup broth (without proteins or noodles) could range between 125-150 calories.
Remember, this is a ballpark figure, and actual values can vary based on the specific products/brands and the exact amounts used.
Dietary Restrictions Of The Ginger Garlic Bok Choy Soup
- Gluten-Free: The rice noodles are gluten-free, but always check broth labels for hidden gluten.
- Vegetarian/Vegan: Using vegetable broth and excluding animal protein is suitable. However, bone broth or meat proteins make it non-vegetarian.
- Keto: Rice noodles aren’t keto-friendly due to their carb content. Swap with zucchini noodles or omit.
- Paleo: Replace rice noodles with spiralized veggies and ensure broth and coconut aminos are paleo-approved.
- Whole30: Ensure compliant ingredients, especially broth, and aminos, and avoid non-compliant additives.
Health Benefits Of The Ginger Garlic Bok Choy Soup
- Ginger: Known for its anti-inflammatory properties and ability to soothe digestive issues.
- Garlic: Acts as an immunity booster and may lower blood pressure and cholesterol levels.
- Bok Choy: A cruciferous vegetable rich in vitamins A, C, and K, plus calcium and iron.
- Mushrooms: Offer essential vitamins, minerals, and antioxidants that promote overall health.
- Bone Broth (if used): Supports gut health, joint health, and skin due to its collagen content.
- Rice Noodles: A gluten-free alternative that’s easier on digestion for many.
- Coconut Aminos: A lower sodium alternative to soy sauce, making the dish heart-friendly.
How Can I Make Ginger Garlic Bok Choy Soup Lower In Sodium?
- Homemade Broth: Use homemade vegetable or bone broth where you can control the salt content, as store-bought versions often contain high sodium.
- Coconut Aminos: While coconut aminos are already lower in sodium than traditional soy sauce, you can further reduce the amount used or dilute with water.
- Limit Added Salt: Avoid adding extra salt or use potassium chloride as a substitute.
- Fresh Ingredients: Opt for fresh vegetables instead of canned or pickled versions, which might have added salt.
- Seasoning Alternatives: Enhance the flavor with herbs, spices, or citrus like lemon or lime, which don’t contribute sodium but elevate taste.
How Can I Make Ginger Garlic Bok Choy Soup Lower In Sugar?
- Monitor Broth: Some store-bought broths may contain added sugars. Choose a brand without sugar or make your own.
- Coconut Aminos: Though naturally sweeter than soy sauce, the sugar content is minimal. Still, use sparingly or consider a low-sugar variant.
- Limit Sugary Vegetables: Ensure you’re not adding high-sugar veggies.
- Avoid Sugar-Based Garnishes: Some toppings might have hidden sugars; always check labels.
- Natural Flavors: Instead of sweeteners, enhance flavor with fresh herbs and spices.
- Check Protein: If using pre-marinated proteins, ensure they’re free from sugar-laden sauces.
How To Serve The Ginger Garlic Bok Choy Soup At Its Best?
- Freshness First: Serve immediately after cooking to ensure the bok choy remains vibrant and crunchy and the broth retains its rich aroma.
- Bowl Selection: Use a deep, wide bowl to showcase the ingredients, allowing room for broth, veggies, and protein.
- Garnish Thoughtfully: Top with freshly sliced scallions, a sesame seeds sprinkle, or a sesame oil drizzle for added allure.
- Temperature: Ensure the soup is hot but not scalding. This maintains the integrity of delicate ingredients.
- Accompaniments: Offer a side of fresh, crusty bread or steamed rice to complement the soup’s flavors.
Perfect Side Dishes To Complement Ginger Garlic Bok Choy Soup
- Steamed Jasmine Rice: Its subtle fragrance contrasts the soup’s bold flavors.
- Asian-Inspired Salad: A fresh mix of greens, cucumber, and radishes drizzled with a light sesame dressing.
- Spring Rolls: Filled with fresh veggies and a tangy dipping sauce.
- Stir-Fried Vegetables: Featuring snap peas, bell peppers, and carrots in a light soy or teriyaki glaze.
- Dim Sum Selections: Think steamed dumplings or buns filled with savory mixtures.
- Crispy Tofu: Lightly fried tofu cubes seasoned with a hint of soy or chili sauce.
- Edamame: Salted or spiced, these are great protein-packed nibbles.
How Long Can We Store The Broth?
While this dish is not ideal for storing, you can do it if necessary. The problem with storing foods like this is that when you reheat them, it is effortless (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, ensure 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 you will end up with soggy vegetables).
- The mushrooms might also not be great for reheating, depending on which ones you use. However, this shouldn’t be too much of an issue for most people.
- To store your leftovers, allow them to cool down, then transfer it to an airtight container. Eating for up to five days should be good, so you will have plenty of time to enjoy it!
- We would not recommend freezing any leftovers, as some ingredients in the recipe do not freeze remarkably well.
- When you want to reheat your leftovers, you only need to put them in a pot or saucepan and allow them to simmer for a while.
- If you add more bok choy, you can use the same method and cook the root before submerging the remaining vegetables.
- You could also use a microwave to reheat the dish, using 45-second intervals. However, this usually does not get results as good as the stovetop.
Can I Make The Soup In Advance?
- Storage: After cooking, let the soup cool to room temperature. Store in an airtight container.
- Refrigeration: The soup will stay fresh in the refrigerator for 2-3 days.
- Freezing: For more extended storage, freeze the soup. Avoid adding rice noodles before freezing, as they may turn mushy upon reheating.
- Freshness: Add garnishes and final touches before serving to maintain a fresh taste and appearance.
What Can We Do With Leftovers?
- Stir-fry Base: Use the soup as a flavorful base for a quick vegetable or meat stir-fry.
- Noodle Bowl: Add fresh noodles to the reheated soup, creating a new noodle dish.
- Wrap Filling: Strain solids and use as fillings for spring or summer rolls.
- Soup Remix: Introduce new veggies or proteins, turning them into a different soup variant.
- Rice Enhancer: Mix with steamed rice for a flavorful, soupy rice bowl.
- Sauce Base: Reduce the broth on the stove, creating a flavorful sauce for proteins.
- Freeze for Later: Portion and freeze for quick future meals.
- Grain Bowl: Pour over cooked quinoa or barley for a wholesome meal.
- Broth Cubes: Freeze in ice cube trays and use as flavor boosters in other dishes.
- Casserole Addition: Use as a moistening agent in baked dishes or casseroles.
Special Tools/Equipment Needed
- Dutch Oven or Stockpot: Essential for making large batches of soup, ensuring even heating and cooking.
- Chef’s Knife: Finely dicing ginger and garlic, chop bok choy, and slicing proteins.
- Cutting Board: A stable surface for all your chopping needs.
- Ladle: Useful for stirring and serving the soup.
- Fine Mesh Strainer: For straining broth or removing any unwanted particles.
- Measuring Spoons and Cups: Ensures accurate ingredient quantities.
- Heat-resistant Spoon or Spatula: For sautéing and stirring ingredients.
- Grater or Microplane: For finely grating ginger, if not chopping.
- Tongs: Handy for turning and stirring meat or vegetables.
- Thermometer: To check if the soup reaches the boiling point or ensure proteins are cooked safely.
This ginger garlic bok choy soup recipe is packed full of delightful flavor and so incredibly easy to make. If you have around half an hour, you can prepare the dish quickly and have time to spare.
Remember, you can always add more ingredients to make it perfect. Adding 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. Don’t blame us when you want to eat it every day for the next two weeks!
Frequently Asked Questions
Can I Use Baby Bok Choy Instead Of Regular Bok Choy In The Soup?
Absolutely! Baby bok choy is tender and cooks a bit faster. If using baby bok choy, adjust the cooking time slightly to avoid overcooking.
Is There A Difference In Flavor Between Using Chicken Broth, Beef Broth, Or Vegetable Broth For The Soup?
Yes, each broth offers a unique depth and flavor profile. Chicken and beef broths are richer and might give a more savory note. In contrast, vegetable broth tends to be lighter and offers a more neutral backdrop for the ginger and garlic flavors.
Can I Omit The Rice Noodles For A Low-Carb Version?
Certainly! The rice noodles can be left out for those watching their carb intake, or you can substitute them with zoodles (zucchini noodles) or shirataki noodles.
What Can I Use Instead Of Coconut Aminos If I Don’t Have Any On Hand?
Soy sauce or tamari can be used as a substitute for coconut aminos. However, be mindful that they might be saltier, so adjust the quantity and seasoning accordingly.
Can I Freeze The Soup With The Rice Noodles In It?
It’s best not to. While the soup base freezes well, rice noodles can become mushy when thawed and reheated. If you plan on freezing the soup, adding freshly cooked rice noodles upon reheating and serving is recommended.
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