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Bok Choy Soup

Ginger Bok Choy Soup with Noodles

This bok choy soup is one of the recipes I make whenever I start to feel sick. It's a good pick-me-up thanks to a nice zing of ginger.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Cuisine: Soup
Calories: 346
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 bunch scallions
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh ginger
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 1 head bok choy
  • 4 ounces ramen noodles see note
  • Salt if desired
  • Sesame Seeds for topping
  • Red Pepper Flakes for topping

Equipment

  • Large pot
  • Sharp chef's knife
  • Microplane or fine grater

Method
 

  1. Prep the vegetables
    You rinse the bok choy thoroughly, because grit hides between the stalks. You trim the root ends, then slice each bulb in half lengthwise. You cut crosswise into bite-sized pieces, separating the crunchy white stems from the tender green leaves. You set each pile in its own spot on the board so you can control when they meet the pot. You mince the garlic and grate the ginger on a microplane until you have a small, fragrant pile.
    If you decide later to turn this into bok choy chicken soup, you also shred some rotisserie chicken and keep it in a separate bowl until the end.
  2. Sauté the aromatics
    You set your pot over medium heat and pour in a thin layer of oil. You wait until the surface of the oil shimmers, then add the ginger and garlic. You stir them constantly for about one minute until the garlic smells fragrant and the ginger turns a deeper golden color. You stay near the pot, because burned garlic tastes harsh and bitter and ruins the broth.
    Many cooking references, including basic food safety guidance, suggest cooking garlic only until fragrant, not browned, for the best flavor. You follow that advice here.
  3. Simmer the broth
    You pour in the broth and soy sauce and stir to scrape up any bits of ginger or garlic that stuck to the bottom. You bring the liquid to a steady simmer that throws small bubbles around the edges. You taste a spoonful here to understand the base salt level so you do not overshoot later.
  4. Cook the noodles and bok choy stems
    You add the bok choy stems first, since they need more time to soften than the leaves. You pour in your noodles at the same time. You simmer everything together for about four minutes, stirring occasionally so the noodles separate and move freely. You pull out one noodle with chopsticks, bite into it, and look for a texture somewhere between stiff and mushy. Slightly firm in the center works best because the noodles continue to soften in the hot broth.
    If you add chicken to make a heartier bok choy chicken soup, you stir it in now so it warms through without overcooking.
  5. Wilt the greens and finish the soup
    You turn off the heat. You stir in the bok choy leaves and a drizzle of sesame oil. The residual heat from the broth wilts the greens in under a minute. You taste another spoonful of broth and decide if it needs more soy sauce, a splash of rice vinegar, or a pinch of chile for balance. You ladle the soup into deep bowls, making sure each portion gets noodles, stems, and leaves.

Recipe Notes

  • Sesame oil: I drizzle toasted sesame oil at the end for aroma. I never cook it over high heat because that kills the flavor.
  • Noodles: I drop in ramen bricks, rice noodles, or thin wheat noodles depending on what sits in my pantry. I cook rice noodles separately to avoid over-softening.