Easy Bok Choy Soup Recipe (Vegetarian, Vegan)

This Bok Choy Soup is like a warm hug in a bowl — light, brothy, and full of flavor. It’s quick to make (just 20 minutes!) with simple ingredients and a ginger-garlic broth that’s cozy and satisfying.

In this recipe, I’ll show you how to prep bok choy the right way so it stays crisp and tender — not mushy. You’ll also get my go-to tips for building rich flavor, even without meat. Craving something stir-fried? Don’t miss my Bok Choy Stir Fry — a reader favorite!

Main Ingredient notes

For a full list of ingredients and quantities, please use the button below to jump to my recipe card. Here are some highlights and good-to-know details:

• Baby Bok Choy (Shanghai variety): Look for bunches with bright green leaves and firm, pale stems. These are tender and sweet — ideal for soups. If you’re using regular or large bok choy, no problem! Just check the section below for how to prep and cook them differently.
• Fresh Shiitake Mushrooms: They add earthy, savory flavor and a meaty texture. If using dried shiitake, soak them first and save the soaking water to deepen your broth — it’s like a natural plant-based flavor booster. (Need a refresher? Here’s how to prepare dried shiitake mushrooms)
• Ginger & Garlic: Sautéed in toasted sesame oil, they create a warm, fragrant base that transforms the broth from bland to bold.
• Toasted Sesame Oil: Just a small drizzle adds a rich, nutty aroma that makes the whole soup more comforting and layered.
• Broth – Chicken or Vegetable: Choose a broth that tastes good on its own. A clear, clean chicken or mushroom-based broth works best here. For vegetarians, go with mushroom or homemade veggie stock.
• Coconut Aminos (or Light Soy Sauce): Gives a mild, sweet-savory flavor. Coconut aminos are gluten-free and less salty than soy sauce, but both work well.
• Shiitake Mushroom Seasoning or Chicken Bouillon Powder: This plant-based powder is made from dried shiitake mushrooms and works like a natural flavor booster. It adds instant umami and depth—especially helpful in vegetarian soups. I use the Takii brand (linked in recipe card), which you can find online or at many Asian grocery stores. You can also swap in dashi powder or chicken bouillon if you’re not vegetarian—both work just as well.
• Optional Poached Eggs: Add protein and a silky texture to make the soup more filling. Totally optional, but so good!

Step-by-step: How to make bok choy soup

This clear Asian soup comes together quickly, but the order of each step matters. A few simple techniques make all the difference between a bland, watery broth and a deeply flavorful, balanced soup.

1. Prepare the Bok Choy: Halve baby bok choy lengthwise so they cook evenly and stay tender. If using regular or large pak choi, cut them into bite-sized pieces. Rinse well to remove any hidden grit between the stalks.
   • 💡 Tip: Find more tips below on how to cook different bok choy sizes without overcooking.

2. Start with the Aromatics: Sauté ginger and garlic in toasted sesame oil over medium-low heat. This quick step builds the flavor base of the broth — don’t skip it. It brings warmth, nuttiness, and depth even before the broth goes in.
3. Add Mushrooms for Umami: Fresh shiitake mushrooms add a savory, meaty flavor to the soup. A quick sauté in olive oil draws out their aroma and gives the broth a richer base.
4. Simmer the Broth: Add your broth of choice (chicken or vegetable), then bring to a boil and reduce to a gentle simmer for about 5 minutes. This gives the aromatics time to infuse the liquid without overcooking anything.
5. Optional: Poach the Eggs: While the soup simmers, poach your eggs separately if using. The silky yolk adds richness and makes the soup feel more like a complete meal.
6. Season for Depth: Stir in coconut aminos and a small spoonful of shiitake mushroom seasoning (or bouillon powder). This is the secret to adding depth — especially in vegetarian versions. Taste and adjust salt if needed.

7. Add Bok Choy Last: Turn the heat to medium. Place the bok choy stem side down in the broth for 1-2 minutes. Then gently press the leaves into the broth and cook 1 more minute until just wilted.
   • 🥬 This two-step process keeps the stems tender and the leaves bright — no more mushy bok choy!
8. Finish and Serve: Drizzle a little extra toasted sesame oil on top and garnish with chopped scallions. If using poached eggs, gently place one in each bowl before serving.

Ideas for serving and variations

This simple soup is delicious on its own, but you can easily customize it to create a more substantial meal.

• Make it a Meal (Add-ins): To make this a hearty, one-bowl meal, stir in cooked ramen or rice noodles, a scoop of cooked rice, or a soft-poached egg. For a plant-based option, add air fried tofu puffs.
• Customize the Flavor: To adjust the broth’s taste, try stirring in a teaspoon of white miso paste for savory depth or a dash of oyster sauce. For a spicy kick, add gochujang paste or a drizzle of garlic chili sauce.
• Perfect Pairings (On the Side): As a starter, this soup pairs wonderfully with a variety of main dishes. Try it with stir-fries like Chinese Black Pepper Chicken or Ground Chicken Stir Fry with Green Beans; rice and noodle dishes like Steak Fried Rice, Garlic Chili Noodles, or Spicy Peanut Noodles; or other vegetarian options like Rice Paper Dumplings and honey garlic tofu.

FAQs

More soup recipes with bok choy

Looking for more cozy ways to enjoy a light, brothy Asian soup? These veggie-packed recipes are nourishing, satisfying, and full of flavor — perfect for any night of the week.

• Asian Chicken Noodle Soup: A quick bok choy chicken noodle soup with a clear, warming soup broth.
• Brisket Pho: Tender beef brisket and crisp bok choy in a deeply flavorful Vietnamese-style noodle soup.
• Lion’s Head Meatballs: Juicy pork meatballs simmered with Chinese cabbage and bok choy. Hearty and soul-warming.
• Whole30 Tantanmen Ramen: A creamy, savory ramen with chicken thighs and bok choy. Whole30-friendly and deeply satisfying.