20-minute healthy, simple and delicious bok choy soup — perfect for chilly days.
Light and clear, this soup is umami-rich thanks to dried shiitake mushrooms and packed with leafy green goodness.
It works well alongside heartier mains or on its own with a scoop of steamed rice for a light, satisfying meal that helps you reach your daily vegetable target.
Ingredients
- Bok choy — a Chinese cabbage also called pak choi; use whole stems separated and washed.
- Tomatoes — add acidity, colour and extra nutrients; cut into wedges.
- Dried shiitake mushrooms — an umami powerhouse that perfumes the broth; rehydrates quickly in the stock.
- Vegetable or chicken stock — either will work; use a light clear stock to keep the soup delicate.
- Ginger — 2–3 thin slices to add gentle warmth and aroma.
- Olive oil or neutral oil — a splash at the end brightens the flavour; use sunflower, grapeseed or canola if preferred.
Cooking instructions
This bok choy soup is quick and forgiving: about 5 minutes prep and 15 minutes cooking. It’s an excellent weeknight option and beginner-friendly.
Prepare the ingredients
Separate the bok choy leaves, rinse thoroughly and, if desired, halve the small core bulbs lengthways for a tidy presentation. Thick wedges of tomato work best; they break down slightly while simmering and season the broth.
Thinly slice 2–3 pieces of ginger. Use more if you prefer a pronounced ginger note.
How to wash and cut bok choy for soups
Bok choy is ideal for soups because it holds its shape and keeps an attractive texture. To clean it, trim a small slice off the base to loosen the outer leaves, then rinse each stem under cold running water, paying attention to the white bases where dirt can hide. Alternatively, soak briefly and swirl until the water runs clear.
Make the easy bok choy soup
1. In a large pot, combine 1½ litres (6 cups) of stock, the dried shiitake mushrooms, ginger slices and tomato wedges. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 10 minutes. This extracts the mushroom aroma and lets the tomatoes season the broth.
2. Remove the lid and return the pot to a high boil. Season with about ½ tablespoon soy sauce and 2 tablespoons olive oil (or neutral oil). Add all the bok choy, then use a ladle to gently press the leaves down so they submerge.
3. Boil for just 1 minute, then turn off the heat. Leafy greens like bok choy wilt quickly and will finish cooking in the hot broth; overcooking makes them lose their bright green colour.
Serving suggestions
This clear, mild soup pairs best with rich, flavour-forward mains. It also makes a simple bowl when poured over steamed rice.
Serve alongside stir-fries, fried rice or noodles to balance saltier, bolder dishes. Examples that complement the soup include peppery beef stir-fries, tomato-and-egg dishes, mapo tofu, cashew chicken, fried rice variations and quick chilli-garlic noodles. The light broth refreshes the palate between bites of stronger flavours.
Useful tips and tricks
- Use dehydrated shiitake mushrooms for a deeper, more aromatic umami flavour than most fresh shiitakes.
- Do not overcook bok choy; one minute at a rolling boil is enough. Overcooked bok choy loses its vibrant green and turns dull.
- Add extra mushrooms such as enoki or oyster at the very end for variety and texture.
- Make it heartier by adding Chinese pork or fish meatballs, or tofu cubes for protein while keeping it vegetarian.
FAQs
All of it — both the tender white stems and the leafy greens are delicious and safe to eat in soup.
Just 1 minute in a boiling soup is sufficient; the residual heat continues to soften it after the pot is taken off the heat.
The leafy parts shrink significantly but not as dramatically as spinach; the white stems retain most of their size, so bok choy keeps a nice structure in soups.
Leftovers and storage
Best enjoyed the same day for peak texture and colour, but the soup will keep for up to 7 days in the refrigerator when stored in an airtight container. Reheat gently on the stove or in the microwave.
If you try this recipe, feel free to leave a comment with questions or thoughts — feedback is always welcome.
— Gen
📖 Recipe
Bok Choy Soup (Vegetarian)
A light, umami-rich Chinese-style clear soup made with bok choy, tomatoes and dried shiitake mushrooms. Ready in about 20 minutes and serves 4.
Prep Time: 5 minutes • Cook Time: 15 minutes • Total Time: 20 minutes • Serves: 4 • Calories: 174 kcal
Ingredients
- 2 bunches bok choy — stems separated, washed, cores halved
- 2 large tomatoes — cut into wedges
- 4 dehydrated shiitake mushrooms
- 2 thin slices ginger
- 1½ litre (6 cups) vegetable stock or chicken stock
- ½ tablespoon soy sauce
- 2 tablespoons olive oil or neutral oil
Instructions
- Combine stock, shiitake mushrooms, ginger and tomato wedges in a large pot. Bring to a boil, then cover and simmer on low for 10 minutes.
- Remove the lid and bring to a rolling boil. Add soy sauce and oil, then add the bok choy. Use a ladle to press the leaves down so they are submerged. Boil for 1 minute, then turn off the heat.
- Taste and adjust seasoning with salt if needed. Serve immediately.
Notes
Overcooking: Overcooking bok choy will dull its colour. Cook briefly for the best appearance and texture.
Variations:
- Add fresh mixed mushrooms (enoki, oyster) with the bok choy for more texture.
- Add Chinese pork or fish meatballs for a more substantial soup.
- Add tofu cubes for protein while keeping the dish vegetarian.
Storage: Best on the day of cooking, though it keeps up to 7 days refrigerated.
Nutrition
Calories: 174 kcal | Carbohydrates: 17 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 1 g | Potassium: 1230 mg | Fiber: 5 g | Sugar: 10 g | Vitamin C: 198 mg | Calcium: 448 mg | Iron: 4 mg