Baby Bok Choy Soup Recipe – Asian Special
Baby Bok Choy Soup is a light, nourishing, and aromatic broth-based soup that’s both comforting and full of nutrition. Featuring tender baby bok choy, garlic, and ginger in a flavorful broth, this dish is a staple in many Asian households. It’s simple to prepare, naturally vegan (unless you add meat or egg), and perfect as a starter or a light meal. Whether you’re feeling under the weather or just craving something warm and soothing, this soup delivers refreshment in every spoonful.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Baby Bok Choy Soup Ingredients:
- 1 tablespoon sesame oil or vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar (optional)
- 1/4 teaspoon white pepper (or black pepper)
- 4–5 heads of baby bok choy, halved lengthwise
- 1 cup mushrooms (shiitake or button, sliced – optional)
- 1 green onion, chopped
- Salt, to taste
Optional Add-ins:
- Tofu cubes or shredded cooked chicken
- Cooked noodles or rice
- A drizzle of chili oil for spice
Sauté the Aromatics:
Heat sesame oil in a large pot over medium heat.
Add garlic and ginger. Sauté for about 30 seconds until fragrant.
Add Broth and Flavor:
Pour in the broth. Stir in soy sauce, rice vinegar, and white pepper.
Bring to a gentle boil.
Simmer with Vegetables:
Add mushrooms (if using) and simmer for 3–5 minutes.
Gently add baby bok choy and simmer for another 3–4 minutes, until the greens are tender but still vibrant.
Finish and Serve:
Taste and adjust seasoning with salt or more soy sauce if needed.
Ladle the soup into bowls, garnish with chopped green onions, and serve hot.
Recipe Notes :
Bok Choy Tip : Cut baby bok choy lengthwise to retain its lovely shape and help it cook evenly.
Protein Boost : Add tofu or chicken for a heartier version. Tofu is best added after simmering so it doesn’t break apart.
Broth Flavor : For deeper flavor, add a splash of mushroom soy sauce or simmer with a few slices of dried shiitake.
Storage : Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the greens.
Variations : Add rice noodles, egg ribbons, or wontons for extra substance.
