I threw together a twenty-minute Ginger Garlic Noodle Soup with bok choy that reads like Garlic Noodles crashed into Asian Soup, and honestly you should keep scrolling to see why it actually works.

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I’m obsessed with this soup because it actually tastes like something that matters. I adore how the broth hits hard and keeps on giving, like late-night relief that doesn’t apologize.

It’s exactly the kind of Asian Soup I crave after a long day, and it makes me feel like I stumbled onto a secret Smitten Kitchen jackpot. I love the textures, the clean salt, the zip.

And the green bits on top, scallions, turn it from decent to addictive. Quick, bold, no-fuss, and I want it all week.

I’ll make it when I’m tired, sick, hungover, or just plain hungry every night.

Ingredients

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Vegetable oil: basic neutral fat for sautéeing, keeps things from sticking.
Toasted sesame oil: nutty finish, a little goes a long way.
Fresh ginger: bright, zesty kick that warms the whole bowl.
Garlic: savory backbone, it’s cozy and unmistakably comforting.
Scallions: oniony freshness, greens double as garnish and crunch.
Mushrooms: meaty texture without meat, earthy and satisfying.
Vegetable broth: the soup’s soul, light and comforting base.
Noodles: chewy, slurpable comfort that soaks up all the broth.
Bok choy: crisp greens, tender stems add fresh bite and color.
Soy sauce: salty umami, ties everything together with depth.
Mirin or rice vinegar: bright acidity or a hint of sweetness.
Miso paste: savory boost, it’s optional but really good.
Red pepper flakes or chili: adds heat if you like a kick.
Salt and black pepper: simple seasoning, use to taste.
Sugar or honey: balances acidity and salt, just a touch.
Lime wedges: bright squeeze at the end, wakes up the bowl.
Cooked protein: shredded chicken or shrimp adds heft and protein.

Ingredient Quantities

2 tbsp vegetable oil (or neutral oil)

1 tbsp toasted sesame oil (optional, for finishing)

1 large thumb of fresh ginger, about 1 tbsp grated

4 cloves garlic, minced

3 scallions, sliced thin (reserve some greens for garnish)

8 oz mushrooms (shiitake or cremini), sliced

6 cups low sodium vegetable broth (or homemade vegetarian broth)

8 oz fresh or dried noodles (ramen, udon, or soba)

6 to 8 baby bok choy, halved or quartered depending on size

2 tbsp soy sauce (or tamari for gluten free)

1 tbsp mirin or rice vinegar

1 tbsp white or yellow miso paste (optional for extra umami)

1/4 to 1/2 tsp red pepper flakes or 1 small fresh chili, sliced (optional for heat)

Salt and black pepper to taste

1 tsp granulated sugar or honey (optional, balances flavors)

Lime wedges for serving (optional)

Cooked protein optional: 8 oz shredded chicken or 8 oz shrimp (if adding)

How to Make this

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1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add grated ginger, minced garlic and white parts of the scallions, cook till fragrant about 1 minute but don’t let it burn.

2. Toss in sliced mushrooms and a pinch of salt, saute until they give up their juices and start to brown, about 4 to 5 minutes. If you want extra depth, let them stick a little to the bottom then deglaze.

3. Pour in 6 cups vegetable broth, add 2 tbsp soy sauce, 1 tbsp mirin or rice vinegar, 1 tsp sugar or honey and red pepper flakes or sliced chili if using. Bring to a gentle simmer.

4. If using miso, scoop 1 tbsp into a small bowl, ladle 1/2 cup hot broth into it and whisk until smooth, then stir the dissolved miso back into the pot. This keeps miso from clumping and losing probiotics.

5. Add noodles to the simmering broth and cook according to package directions. If using dried noodles start them now, fresh noodles need less time so watch closely. Stir occasionally so they dont stick.

6. When noodles are almost done, nestle halved baby bok choy into the pot, cut side down. Simmer 2 to 3 minutes until stems are tender but leaves still bright green.

7. If adding pre-cooked protein like shredded chicken or shrimp, add it in now to warm through for about 1 to 2 minutes. Taste and adjust seasoning with salt, black pepper or a splash more soy sauce.

8. Turn off the heat and finish with 1 tbsp toasted sesame oil if you like that nutty note, and stir in most of the sliced scallion greens keeping some for garnish.

9. Ladle into bowls, top with reserved scallion greens, a squeeze of lime, extra chili flakes if you want heat, and serve hot. Leftovers store well in the fridge for 2 to 3 days but keep noodles separate if you can.

Equipment Needed

1. Large heavy pot (soup pot or Dutch oven)
2. Cutting board
3. Chef’s knife
4. Box grater or microplane (for ginger)
5. Wooden spoon or heatproof spatula
6. Ladle
7. Small bowl and whisk (for dissolving miso)
8. Measuring cups and spoons
9. Tongs or a spider/skimmer (for handling noodles and bok choy)

FAQ

Q: Can I make this soup gluten free?

Yes. Use tamari instead of soy sauce and pick gluten free noodles like rice noodles or certified buckwheat soba. Double check your miso, some brands have gluten.

Q: My bok choy is big, how should I cut it?

Cut large bok choy into quarters lengthwise so the stems cook through but the leaves stay tender. Smaller baby bok choy you can leave halved. Rinse well between layers to remove grit.

Q: Can I use dried noodles, and when do I add them?

Yes. For dried noodles follow package cook time and add them to the simmering broth near the end so they dont overcook. Fresh noodles go in a bit earlier since they cook fast.

Q: How do I get big ginger and garlic flavor without it being too sharp?

Grate the ginger fine and sauté it with the garlic in the oil until fragrant but not browned, about 30 seconds to a minute. Adding a little mirin or sugar balances the bite.

Q: Can I add protein like chicken or shrimp?

Totally. Shredded cooked chicken or pre-cooked shrimp are best added near the end to warm through. Raw shrimp can be added to simmering broth for 2 to 3 minutes until pink.

Q: How do I store and reheat leftovers?

Store soup and noodles separately if possible to avoid soggy noodles. Fridge for 3 to 4 days. Reheat soup on the stove until simmering, then add noodles and heat 1 to 2 minutes. If you only have combined leftovers, heat gently so noodles dont fall apart.

Ginger Garlic Noodle Soup With Bok Choy (Bok Choy Soup) Recipe Substitutions and Variations

Vegetable oil: use canola, grapeseed, or sunflower oil; for a hint of flavor try light olive oil or melted coconut oil (won’t taste like the original but works).
Mushrooms: swap with firm tofu, eggplant (slice and sauté), or seared tempeh; you can also use more bok choy stems if you don’t have any fungi.
Noodles: use rice noodles, spaghetti, or soba; for a lower carb option try spiralized zucchini or shirataki noodles.
Bok choy: napa cabbage, baby spinach, or Swiss chard are good stand ins; romaine hearts work in a pinch though they wilt faster.

Pro Tips

1. Toast some extra mushrooms in a dry pan until they get dark spots, then stir them into the soup near the end. The little browned bits add a lot of savory depth, and it makes the broth taste way richer even without meat.

2. Bloom the miso and add a splash of reserved hot broth from the pot to loosen it first. Also, if you have a strip of kombu or a couple dried shiitake, soak them in the broth for 20 minutes before heating to build umami. Dont boil kombu though or it gets slimy.

3. Cook noodles separately when you can, especially fresh ones. Drain and toss with a tiny bit of oil so they dont clump, then add to bowls when serving. This keeps leftovers from becoming a soggy noodle mess.

4. Finish with bright acid and texture. A squeeze of lime, extra scallion greens, and a drizzle of toasted sesame oil right at the end lifts the whole bowl. Taste for salt after adding those, because acid and sesame can change how salty it feels.

Ginger Garlic Noodle Soup With Bok Choy (Bok Choy Soup) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I threw together a twenty-minute Ginger Garlic Noodle Soup with bok choy that reads like Garlic Noodles crashed into Asian Soup, and honestly you should keep scrolling to see why it actually works.

Servings

servings

Calories

373

kcal

Equipment: 1. Large heavy pot (soup pot or Dutch oven)
2. Cutting board
3. Chef’s knife
4. Box grater or microplane (for ginger)
5. Wooden spoon or heatproof spatula
6. Ladle
7. Small bowl and whisk (for dissolving miso)
8. Measuring cups and spoons
9. Tongs or a spider/skimmer (for handling noodles and bok choy)

Ingredients

2 tbsp vegetable oil (or neutral oil)
1 tbsp toasted sesame oil (optional, for finishing)
1 large thumb of fresh ginger, about 1 tbsp grated
4 cloves garlic, minced
3 scallions, sliced thin (reserve some greens for garnish)
8 oz mushrooms (shiitake or cremini), sliced
6 cups low sodium vegetable broth (or homemade vegetarian broth)
8 oz fresh or dried noodles (ramen, udon, or soba)
6 to 8 baby bok choy, halved or quartered depending on size
2 tbsp soy sauce (or tamari for gluten free)
1 tbsp mirin or rice vinegar
1 tbsp white or yellow miso paste (optional for extra umami)
1/4 to 1/2 tsp red pepper flakes or 1 small fresh chili, sliced (optional for heat)
Salt and black pepper to taste
1 tsp granulated sugar or honey (optional, balances flavors)
Lime wedges for serving (optional)
Cooked protein optional: 8 oz shredded chicken or 8 oz shrimp (if adding)

Directions

Heat 2 tbsp vegetable oil in a large pot over medium heat. Add grated ginger, minced garlic and white parts of the scallions, cook till fragrant about 1 minute but don't let it burn.
Toss in sliced mushrooms and a pinch of salt, saute until they give up their juices and start to brown, about 4 to 5 minutes. If you want extra depth, let them stick a little to the bottom then deglaze.
Pour in 6 cups vegetable broth, add 2 tbsp soy sauce, 1 tbsp mirin or rice vinegar, 1 tsp sugar or honey and red pepper flakes or sliced chili if using. Bring to a gentle simmer.
If using miso, scoop 1 tbsp into a small bowl, ladle 1/2 cup hot broth into it and whisk until smooth, then stir the dissolved miso back into the pot. This keeps miso from clumping and losing probiotics.
Add noodles to the simmering broth and cook according to package directions. If using dried noodles start them now, fresh noodles need less time so watch closely. Stir occasionally so they dont stick.
When noodles are almost done, nestle halved baby bok choy into the pot, cut side down. Simmer 2 to 3 minutes until stems are tender but leaves still bright green.
If adding pre-cooked protein like shredded chicken or shrimp, add it in now to warm through for about 1 to 2 minutes. Taste and adjust seasoning with salt, black pepper or a splash more soy sauce.
Turn off the heat and finish with 1 tbsp toasted sesame oil if you like that nutty note, and stir in most of the sliced scallion greens keeping some for garnish.
Ladle into bowls, top with reserved scallion greens, a squeeze of lime, extra chili flakes if you want heat, and serve hot. Leftovers store well in the fridge for 2 to 3 days but keep noodles separate if you can.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.