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:

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• 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 Bouillon Powder: This is the secret weapon for adding umami and depth — especially if you’re making the soup vegetarian. Think of it like the Chinese version of Japanese dashi powder. Just a small amount makes the broth taste richer, more savory, and restaurant-quality. You can also use dashi seasoning powder as a substitute.
• 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.

Make ahead, store, and reheat

Whether you’re preparing it fresh, storing it for later, or reheating it. Here’s how to keep your soup perfect at every stage:

• Make Ahead: Chop the garlic, ginger, and mushrooms ahead to save time. You can also wash and prep the bok choy a day before — just pat it dry to keep it crisp.
• Storage: Keep the soup in an airtight container in the fridge for up to 3 days.
• Freezing: Bok choy doesn’t freeze well — it turns mushy and loses its texture. I don’t recommend freezing it.
• Reheating: Microwave on medium for 1 minute, stir, then heat for 1 more minute. Or reheat gently on the stovetop. The bok choy might soften slightly, but the flavor will still be great.

Ideas to make this light soup more filling

Want to make this light soup feel more like a full meal? You can easily add cooked rice noodles, kelp noodles, or even ramen directly into the Chinese vegetable soup for a heartier bowl.

Or, keep the soup as a starter and pair it with a flavorful stir-fry or a cozy rice dish on the side:

• Stir-fries: A quick protein stir-fry like Chinese Black Pepper Chicken or Ground Chicken Stir Fry with Green Beans adds just the right savory balance.
• Rice and Noodles: Try a classic like Steak Fried Rice, Garlic Chili Noodles, or Spicy Peanut Noodles are fantastic choices.
• Vegetarian options: For a plant-based meal, add tofu, Rice Paper Dumplings, or a poached egg to the soup and pair it with a side of Roasted Chinese Eggplant.

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.