Name: Ginger Garlic Noodle Soup with Bok Choy Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 3 shallots, diced; 1 bunch green onions, chopped, green and white divided; 4 cloves garlic, minced; 2 tablespoon fresh ginger, minced; 5.5 cups low sodium chicken broth, or vegetable broth for vegan; 2 whole star anise; 2 tablespoon soy sauce, or Tamari for a Gluten Free option; 10 oz crimini mushrooms, sliced; 6 oz rice noodles; 1.5 heads bok choy, roughly chopped; sesame seeds, for topping; red pepper flakes, for topping (optional)

Jump to Recipe· 4.1 from 1 review

I absolutely love cozying up with a warm bowl of Ginger Garlic Noodle Soup with Bok Choy Recipe. This soup feels like a comforting hug in a bowl, packed with fresh flavors from fragrant ginger and garlic, tender bok choy, and silky noodles swimming in a light homemade broth. It’s quick to make, nourishing, and perfect for any day when I want something both wholesome and delicious without hours in the kitchen. Every spoonful reminds me why simple ingredients sometimes create the most memorable meals.

Why You’ll Love This Ginger Garlic Noodle Soup with Bok Choy Recipe

What makes this recipe truly special to me is the vibrant mix of flavors that come together so effortlessly. The warmth of fresh ginger and garlic dances with the umami depth of mushrooms and soy sauce, creating a broth that is soothing yet full of character. I find the texture contrast between the tender noodles and crisp bok choy irresistibly satisfying. It’s just the right blend of comfort and freshness to brighten up any day.

Another thing I adore about this recipe is how straightforward it is. I can pull it together in under twenty minutes—perfect for busy weeknights or when I want to whip up something nourishing in a flash. Plus, the ingredients are everyday staples that I almost always have on hand. I’ve even enjoyed it with guests because it feels special but requires minimal fuss. Whether I’m craving a light lunch or a simple dinner, this soup stands out as my go-to comfort bowl.

Ingredients You’ll Need

The image shows a wooden cutting board with a light brown color and some water stains, placed on a white marbled surface. On the cutting board, there is a knife with a wooden handle and a silver blade pointing to the right. Two baby bok choy halves with dark green leaves and light green to white stems are positioned near the knife, with one half standing next to the blade and the other slightly tilted. At the far right side of the board, there is a round bok choy base showing its layered pattern. A bunch of fresh whole bok choy with green leaves and pale stems is placed on the marbled surface at the top right corner. On the left side of the image, there is a white bowl with a blue pattern filled with green bok choy leaves, and more green bok choy leaves are scattered partly on the marbled surface near the bowl. photo taken with an iphone --ar 4:5 --v 7

Don’t let the short list fool you—each ingredient plays an essential role in building the taste and texture of this soup. From the aromatic shallots to the fresh bok choy, every component contributes to a balanced, comforting meal.

Olive oil: A heart-healthy fat that sautés the aromatics to golden perfection.
Shallots: Adds a subtle sweetness and depth when cooked down.
Green onions: White parts deepen the broth’s flavor while green parts add fresh, crunchy garnish.
Garlic: Brings warmth and pungency, essential for that savory kick.
Fresh ginger: Offers spicy zest and a flu-fighting boost.
Chicken or vegetable broth: The flavorful base that brings everything together.
Star anise: Adds a fragrant, slightly licorice note for complexity.
Soy sauce or Tamari: Saltiness and umami that enrich the broth beautifully.
Crimini mushrooms: Earthy tones and meaty texture to give body to the soup.
Rice noodles: Soft, silky texture that soaks up the broth perfectly.
Bok choy: Fresh, crisp green that lightens and brightens the bowl.
Sesame seeds: Nutty crunchy topping for added texture.
Red pepper flakes: Optional heat for those who enjoy a little spice.

Directions

Step 1: Heat 1 to 2 tablespoons of olive oil in a medium-sized stockpot over medium heat until shimmering but not smoking.

Step 2: Add the diced shallots to the oil and cook for 4 to 5 minutes, stirring frequently until they become translucent and slightly softened.

Step 3: Separate the green and white parts of the green onions. Chop the green parts finely and set aside for garnish. Then finely chop the white parts.

Step 4: Add the white parts of the green onions, minced garlic, and freshly minced ginger to the pot. Stir often and cook for 1 to 2 minutes until the mixture is fragrant but not browned.

Step 5: Carefully pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Add the star anise pods and soy sauce, stir, cover with a lid, and let it simmer gently for 10 minutes to develop flavor.

Step 6: Remove the lid and fish out the star anise pods, discarding them carefully.

Step 7: Add the sliced crimini mushrooms, rice noodles, and roughly chopped bok choy to the pot. Continue simmering for 5 to 8 minutes or until the noodles are tender and bok choy is just softened.

Step 8: Taste the soup and adjust seasoning if needed — a pinch more soy sauce or a dash of salt works beautifully.

Step 9: Ladle the soup into bowls and garnish with sesame seeds, the reserved green onions, and red pepper flakes if you like a little extra heat.

Servings and Timing

This Ginger Garlic Noodle Soup with Bok Choy Recipe makes about 2 generous servings, just right for a cozy lunch or light dinner. Prep takes about 5 minutes, mostly chopping and gathering ingredients, while the cook time is approximately 15 minutes. Altogether, you’re looking at a 20-minute meal from start to finish. There’s no resting or cooling time required, so it’s ready to enjoy right away — perfect for those moments when hunger strikes fast.

How to Serve This Ginger Garlic Noodle Soup with Bok Choy Recipe

A white bowl filled with clear soup that has thin white noodles layered in the middle, surrounded by bright green bok choy leaves on the sides, dark brown mushroom slices scattered on top, and chopped green onions sprinkled with red chili flakes and white sesame seeds. A white ceramic spoon rests inside the bowl, partially submerged in the broth. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I like to keep things simple but feel free to get creative. This soup shines best hot or warm, just out of the pot, to fully enjoy the steam and fragrant aromas. I often pair it with a light side salad or some crusty bread to soak up any remaining broth. For a more indulgent meal, a side of pan-seared dumplings or a fresh spring roll makes a nice complement.

For garnishes, I love sprinkling toasted sesame seeds for a little crunch and an extra layer of flavor, plus the fresh chopped green onions add a sharp bite and beautiful color contrast. If you like heat, a dash of red pepper flakes really perks it up. Presenting the soup in pretty ceramic bowls always makes the experience feel special, and I usually serve moderate portions so everyone can enjoy a bit of the broth, noodles, and veggies all at once.

For drinks, I recommend a crisp white wine like a Sauvignon Blanc to match the herbal notes, or a light jasmine tea for a calming non-alcoholic option. This soup is perfect for weeknight meals, chilly afternoons, or even casual dinners with friends who appreciate something flavorful but fuss-free. I genuinely feel this bowl invites warmth and wellbeing every time.

Variations

I love how adaptable this Ginger Garlic Noodle Soup with Bok Choy Recipe is. If you want to switch things up, adding protein is always fantastic—shredded chicken, sautéed shrimp, or tofu all work beautifully and turn this into a more filling meal without changing the core deliciousness. For a spicy twist, try tossing in fresh sliced chilies or a spoonful of chili garlic sauce to the broth.

If you’re cooking for guests with dietary restrictions, you can easily make it vegan by swapping chicken broth for vegetable broth and using tamari instead of soy sauce to keep it gluten-free. I’ve also used other greens like spinach or kale if I don’t have bok choy on hand, which changes the texture but keeps that fresh element intact.

For a quicker or one-pot approach, I sometimes cook the mushrooms and bok choy first, then add the broth, ginger, and garlic paste all at once, adding noodles last to avoid overcooking. Experimenting with different noodle types—like udon or soba—adds fun texture changes too. I always encourage personalizing this soup—it’s a perfect canvas for your favorite flavors.

Storage and Reheating

Storing Leftovers

If you have any soup left after enjoying a bowl or two, I recommend transferring it to an airtight container and refrigerating it promptly. Stored this way, it will keep well for up to 3 days. The noodles might absorb some broth over time, so I like to store broth and noodles separately if possible to maintain the best texture for leftovers.

Freezing

This soup can be frozen, but because of the noodles and bok choy, I suggest freezing just the broth and mushrooms separately. Freeze in a freezer-safe, airtight container for up to 2 months. When ready to eat, thaw overnight in the fridge and then reheat on the stove, adding fresh noodles and bok choy at the end for the best texture.

Reheating

The best method to reheat this soup is gently on the stovetop over low to medium heat to preserve the flavors and avoid overcooking the noodles and bok choy. Avoid reheating in the microwave multiple times, as it can cause uneven heating and mushy textures. Adding fresh green onions or sesame seeds after reheating revives the bright, fresh notes I love.

FAQs

Can I make this Ginger Garlic Noodle Soup with Bok Choy Recipe vegan?

Absolutely! Simply swap out the chicken broth for a rich vegetable broth and use tamari or a gluten-free soy sauce to keep it vegan and gluten-free. The mushrooms and bok choy add plenty of savory flavor, so it’s just as satisfying without meat.

What type of noodles work best in this soup?

I recommend rice noodles for their delicate texture and ability to soak up the broth, but thin udon or soba noodles also work wonderfully. Just be mindful of cooking times so the noodles don’t get too mushy.

Can I add protein to make this a heartier meal?

Yes! This soup is versatile—added shredded chicken, cooked shrimp, tofu cubes, or even a soft boiled egg can make it more filling. Add protein near the end of cooking to warm through without drying out.

Is star anise necessary in the recipe?

While star anise adds a subtle licorice-like aroma that deepens the broth, you can omit it if you don’t have any on hand. The soup will still be flavorful thanks to the ginger, garlic, and soy sauce.

How spicy is this soup, and can I adjust the heat?

This soup is mild by default, but you can easily adjust the spice level by adding red pepper flakes or fresh chilies to taste. I love keeping the base mild so everyone can enjoy it, then adding heat at the table for those who like a kick.

Conclusion

I truly hope you give this Ginger Garlic Noodle Soup with Bok Choy Recipe a try soon—it has quickly become one of my all-time favorites for good reason. It’s nourishing, full of bright flavors, and wonderfully easy to make on busy days or when you need a little cozy comfort. Nothing beats a warm bowl of this soup to lift your spirits and satisfy your hunger, and I’m excited for you to experience that same joy!