Bok Choy Noodle Soup

This bowl of brothy noodle soup – that has both Vegan and Whole30 friendly versions – is warming, light, healthy and clean! If you’re looking for a perfect soup for when you have a cold coming on, when you’re looking for something revitalizing, or just want a nourishing bowl of yummy soupy goodness, this bok choy shirataki noodle soup is it.

the inspiration behind this bok choy noodle soup

i looooooove pho and since i’ve startng doing mostly Pegan food in my life, i needed to figure out how to recreate an asian-y, broth-y, ginger-y, garlick-y noodle soup at home, asap. It’s not that pho isn’t “healthy” – it definitely is – but a girl can’t always be dining out.

This soup is super customizable and flexible, too. You can make it with vegetable broth + tofu + any time of noodle = vegan; chicken broth + chicken + shirataki noodles = Whole30; beef broth + any type of noodle = flexitarian.

And – one last thing – I’ve said this before, but if you’re doing whole30 and are looking for some noodles in your life, you have to try these shirataki noodles.

how to make this bok choy shirataki noodle soup

first you’re going to start with the backbone of this boy choy noodle soup – the broth. you can use any type of broth you want. Veggie broth, dashi, chicken broth, beef broth – YOUR CHOICE!

next, saute your asian-y aromatics – the garlic, shallot, and green onion until it smells super good. then add in ginger. throw in the broth and a tablespoon of soy sauce or coconut aminos, and let it come to a boil – covered. add in mushrooms too, if you like.

meanwhile, clean and chop your bok choy, protein of choice, and shirataki noodles.

right before you want to eat, throw in the bok choy, tofu/chicken, and shirataki noodles. top with chili oil if that’s your jam.

AND THAT’S IT! I feel like most pho-y soups take hours to come together. Not this guy. He’s ready for you in about 20 minutes. Yeah. Get it

Bok Choy Noodle Soup

Mimi Newman
this bok choy noodle soup has vegan, whole30 and flexitarian options! I personally LOVE shirataki noodles and think they make the soup. 
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Mains
Cuisine Asian, Protein, Soups, Vegan, Whole30
Servings 4 servings
Calories 175 kcal

Ingredients
  

  • 1 tablespoon canola oil
  • 1 shallot
  • 1 bunch of green onions – divided between white part and green parts and chopped finely
  • 4 cloves garlic
  • 2 tbsp ginger peeled and chopped
  • 8 cups broth – your choice of veggie broth, dashi, chicken or beef broth
  • 2 tablespoons soy sauce
  • 2 heads of bok choy
  • 4 oz protein – tofu pulled chicken
  • 8 oz sliced crimini mushrooms
  • 8 oz noodles – cooked vermicelli noodles or shirataki noodles

Instructions
 

  • Sweat the shallot, garlic, and green onion with the 1 tablespoon of neutral oil in a large pot
  • Add in the chopped ginger and sautee until fragrant
  • Add in the broth, coconut aminos/soy sauce, protein of choice,  and mushrooms, and bring to a simmer
  • Skim any scuzz off the top
  • When ready to eat, throw the chopped bok choy into the soup for about a minute to soften
  • Finish with the shirataki noodles, which don’t need to be cooked
  • Top with some chili oil if you like!

Notes

Shirataki noodles can be subbed for rice noodles

Nutrition

Serving: 2cupsCalories: 175kcalCarbohydrates: 18gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 2502mgPotassium: 1681mgFiber: 5gSugar: 7gVitamin A: 18796IUVitamin C: 225mgCalcium: 510mgIron: 5mg
Keyword ginger noodle soup, ginger vegan soup, vegan soups
Tried this recipe?Let us know how it was!

1 comment

Comments are closed.