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Comforting Mushroom & Bok Choy Noodle Soup

A deeply savory and restorative Asian-inspired noodle soup packed with browned mushrooms, tender bok choy, and slippery glass noodles in a ginger-garlic broth.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 Large Bowls
Course: Main Course, Soup
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp cooking oil
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 0.5 tsp red pepper flakes optional
Noodles & Veggies
  • 4 oz dried glass noodles
  • 3 heads baby bok choy halved
Garnishes
  • 2 green onions chopped
  • 0.25 cup fresh cilantro
  • 1 tbsp chili oil for serving

Equipment

  • Large pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat oil in a large pot over medium-high heat. Add sliced mushrooms and cook, undisturbed, for 3-4 minutes to brown. Stir and cook for another 2 minutes.
  2. Add minced garlic, ginger, and red pepper flakes. Sauté for 1 minute until fragrant.
  3. Pour in vegetable broth, water, soy sauce, and toasted sesame oil. Bring to a simmer.
  4. Add the glass noodles and cook for 3 minutes.
  5. Add the halved bok choy and simmer for 1-2 minutes until wilted and tender-crisp.
  6. Remove from heat. Stir in a squeeze of lime juice (optional).
  7. Ladle into bowls and top generously with green onions, cilantro, and a drizzle of chili oil.

Notes

For a gluten-free version, use tamari instead of soy sauce. You can add cubed tofu for extra protein.