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Garlic Ginger Bok Choy Soup Recipe

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3.9 from 7 reviews

This comforting Garlic Ginger Bok Choy Soup is a flavorful, nourishing broth packed with fresh ginger, garlic, mushrooms, tender bok choy, and thinly sliced beef. Enhanced with toasted sesame oil and coconut aminos, this easy-to-make soup combines robust umami flavors with wholesome ingredients. Perfect for a quick weeknight meal, it includes rice noodles for heartiness and is garnished with soft-boiled egg and scallions for added texture and richness.

Ingredients

Soup Base

  • 1 tbsp Cooking Oil of choice
  • 2.5 tbsp Fresh Ginger, minced
  • 5 Garlic Cloves, minced
  • 3 Scallions, diced (green and white part)
  • 3 tbsp Toasted Sesame Oil, divided
  • 3 tbsp Coconut Amino, divided (can substitute with soy sauce)
  • 6 cups Broth or Bone Broth
  • 1/2 tsp Sea Salt, plus more to taste
  • 1/2 tsp Garlic Powder, optional
  • 1/4 tsp Pepper, plus more to taste
  • 1/2 tsp Red Crushed Pepper Flakes, optional

Vegetables and Protein

  • 10 oz Mushrooms (variety such as shiitake, crimini, portobello, oyster)
  • 16 oz Baby Bok Choy (about 4–5 stalks)
  • 1 lb Beef flank steak (or cut of choice), very thinly sliced or shredded
  • 6 oz Rice Noodles (ensure gluten-free if necessary)

Garnishes (Optional)

  • Soft-boiled egg
  • Toasted Garlic
  • Sesame Seeds
  • Chopped Scallion
  • Cooked Chicken (optional addition)

Instructions

  1. Sauté Garlic and Ginger: In a large stockpot or Dutch oven over medium heat, heat 1 tablespoon of cooking oil. Add the minced ginger and garlic and sauté for about 1 minute until fragrant.
  2. Add Mushrooms, Scallions, and Sesame Oil: Incorporate the mushrooms and diced scallions along with 1 tablespoon of toasted sesame oil. Sauté for 2-3 minutes until the scallions soften. If using shredded beef, add it now and sauté for an additional 2-3 minutes to brown slightly.
  3. Add Broth and Simmer: Pour in 6 cups of broth, cover the pot, and bring the mixture to a boil over medium-high heat (about 5 minutes). Once boiling, reduce heat and simmer uncovered for 5 minutes to develop flavor.
  4. Season the Broth: Stir in 2 tablespoons of coconut aminos, 1 tablespoon of sesame oil, garlic powder (if using), salt, and pepper. Taste the broth and adjust seasoning by adding more coconut aminos, salt, or red crushed pepper flakes to preference.
  5. Cook Rice Noodles: Add the rice noodles to the pot and cook over medium heat according to package instructions, about 5-6 minutes until tender. If adding cooked chicken, shrimp, or tofu, add it now to warm through.
  6. Add Bok Choy: With a few minutes left on the noodle cooking time, add the baby bok choy. Submerge the root ends in the broth for about 3 minutes while keeping leaves above the liquid. Then, submerge the leaves along with the roots and cook for an additional 1-2 minutes until the greens are wilted and tender.
  7. Final Seasoning: Turn off the heat and stir in the remaining 1 tablespoon coconut aminos and 1 tablespoon toasted sesame oil. Adjust seasonings as desired for flavor balance.
  8. Garnish and Serve: Ladle the soup into bowls and garnish with soft-boiled egg halves, toasted garlic, sesame seeds, chopped scallions, and a sprinkle of red crushed pepper flakes if desired. Serve warm and enjoy!

Notes

  • You can substitute beef with cooked chicken, shrimp, or tofu for a different protein option.
  • Use gluten-free rice noodles to keep the soup gluten free.
  • Adjust red crushed pepper flakes to control heat level or omit if you prefer milder soup.
  • Soft-boiled egg adds richness and additional protein but is optional.
  • Add extra broth if you prefer a thinner soup consistency.

Find it online: https://bitezly.com/garlic-ginger-bok-choy-soup-recipe/