This delicious Bok Choy Soup (Asian Inspired) is both wholesome and soulful. Made with garlic, ginger, noodles, wakame, bok choy and spinach you get a real sense of body cleansing. Simple and light with distinct flavors that you won't get in another bowl of soup.
I have strong admiration for Asian and Indian cuisine as I do with Mediterranean and Middle Eastern. There is so much culture in food, it tells it's own story. What we eat and why we choose the foods we do.
Why You Will Love Bok Choy Soup
- Let's get the delicious and healing reasons straight out! Double tick✅️✅️
- Super simple
- Affordable ingredients just be sure to buy from an Asian store. The prices are at least half the price of other stores.
- Healthy and wholesome with ingredients that support the immune system.
- The time to make this soup takes a matter of minutes!
- Customizable: If you leave the carrots and celery out it will take off at least 10 minutes from the recipe since these need a few minutes to soften. If you omit the wakame it won't take off time per say but it's one less thing to do. You can even go a step further with simplicity and leave the spinach out since we do have bok choy, your choice!
How To Make This Asian Inspired Bok Choy Soup
The ingredient list is a bit long but is very customizable it really depends on what you want to add into your soup. Hence the title 'Bok Choy Soup (Asian Inspired) as opposed to 'Ramen Soup'.
Garlic and ginger: Slice, mince or grate the garlic however I find the best way to prepare the garlic and ginger (specifc to some recipes) is with my trusted and ancient mortar and pestle.
Vegetable stock: Vegetable, chicken or beef stock they all work. If you don't have stock, crumble up two cubes of stock and add boiling water to add the flavor of stock.
Mushrooms: Rinse the mushrooms and shake them dry in a colander. You can gently pull the mushroom apart into smaller pieces (ease of eating) or you can leave them whole. In this recipe I left the mushroom whole and simply pulled it apart after cooking. Remember: You don't wash button mushrooms if you are using those, simply use a cloth or tissue paper to wipe gently.
Rice/Vermicelli Noodles: Again there are many noodle types out there so it depend on what you prefer. Here I went with rice vermicelli because they cook instantly.
Dried Wakame: What can I say I love this stuff! A powerful type of sea vegetable that's loaded with nutritional benefits and a staple in Asian cooking.
Bok choy: The whole idea???? Although it's quite hidden away in this recipe because it creates the base of the soup.
Different way of making this soup in the images below. Not necessarily using all the ingredients, in this way whenever you want to make it, its less overwhelming.
Bok Choy Soup Frequently Asked Questions
What is bok choy?
Bok choy is similar to cabbage. Mild and fresh but with a slight peppery taste. You can use it in salads and give the lettuce a rest???? It's a great addition to your diet as a 'super food'.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I'd like to receive tips & recipes from Anosmic Kitchen.
What is Asian soup?
There are many varities to Asian soup as in any soup, you get cauliflower soup, broccoli soup and so on. In Asian cuisine you get Udon soup, ramen, noodle, fish soup and many more. This is my version of a Bok Choy Asian inspired soup.
Should I wash the bok choy?
Yes and preferably after you've cut it so that you get into the layers to wash it properly.
How long does bok choy take to cook?
Roughly 2 to 3 minutes for the stem to cook and about a minute for the leaves.
Are bok choy stems edible?
The whole of bok choy is edible.
Can I freeze this soup?
There are many foods that you freeze, but unfortunately (or fortunately) this is not one of them. The freshness and vibrancy of the ingredients will be lost.
How to store bok choy?
The best way to store bok choy is to place it onto lightly damp kitchen tissue paper, fold it in and place in the fridge. It will last a good few days this way and this is also how to store fresh herbs.
Is there a make ahead option for soup?
You can make the liquid ahead of time, as in the broth or stock and all the veggies can be prepped ahead, cut/chop and store. Garlic and ginger are best prepared fresh.
The Take Away On This Asian Inspired Bok Choy Soup
Be open to using other mushroom types when making this recipe and remember that cooking is about enjoying the process and rewinding. Don't be hell bent on things being perfect or according to the recipe or book, make it yours, try colors, textures, seasonal, taste and adjust. It's perfect when you say it is.
If the recipe does not come out exactly as you see it here or any other website or cook book, remember that it wasnt supposed to.
Never Miss A Recipe
Join my free email list here to receive new recipes. Shop our online store for quality all natural spices.
More soup recipes that you will love?
- Turmeric Vegetable Soup
- Instant Pot Lentil Soup
- Carrot And Ginger Soup
- Homemade Tomato Soup
- Carrot and Potato Soup
- Roasted Cauliflower Soup
⭐️⭐️⭐️⭐️⭐️
RATE AND COMMENT: If you enjoyed reading this recipe with all the tips and suggestions or have tried my recipe, please do let me know. Leave a comment and rating below in the recipe card.
Asian Inspired Bok Choy Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced into chunks lengthways
- 4 garlic cloves minced or sliced
- 1 tablespoon ginger grated
- 1 ½ cups oyster mushrooms try any mushrooms
- ¼ cup dry wakame
- 100 grams noodles about 1 cup
- 4 cups low sodium vegetable stock
- 2 tablespoons soy sauce
- 2 carrots cleaned and sliced
- 1 celery stalk roughly sliced
- salt
- spinach 1 or 2 handfuls
- fresh parsley for serving
- sesame seeds for serving
- 2 heads boy choy slice in half lengthways
Instructions
- Rinse the dried wakame under cold running water and leave it in a bowl of water while you cook the onions.
- Meanwhile heat 2 tablespoons of oil in a large Dutch oven or any large pot and cook the onion, garlic and ginger for a minute or 2. Add the carrots and celery with a pinch of salt. Mix and leave to cook on medium heat for 7 to 10 minutes with an occassional stir to prevent them from burning.
- Add the vegetable stock and the dried wakame which has now increased in volumn. Drop the heat and allow the soup to simmer for 15 to 20 minutes.
- Add the soy sauce, mushrooms, noodles, bok choy and spinach. Simmer for roughly 2 to 3 minutes.
- Serve in bowls with a small bunch of fresh parsley, sesame seeds and a sprinkle of chili flakes.
Widget not in any sidebars
Comments
No Comments