Hearty Bok Choy Soup Recipe
Whether you're a fan of Asian cuisine or just a soup lover, this hearty bok choy soup needs to go on your list of meals to make ASAP. This comforting soup combines the crisp freshness of bok choy with hearty mushrooms, noodles, and seared tofu to give you a complete meal in a bowl.
Recipe developer Miriam Hahn brings us this recipe and says, "Bok choy is one of my favorite go-to greens because it has many health benefits." Whether you're a seasoned chef or a home cook looking to experiment with new flavors, bok choy is a fantastic ingredient to incorporate into your culinary repertoire. Grab an apron and let's make this delicious hearty bok choy soup!
Gather the ingredients for hearty bok choy soup
To make this recipe, you'll need to grab some things from the produce department. "I like using super firm tofu here because you can use it straight from the package," Hahn explains. "It will work however with extra firm tofu if that is all you can find."
Then you'll need shallot, garlic, green onion, baby bok choy, and mushrooms. "I typically gravitate towards baby bok choy because it has more greens and I like how tender they are," Hahn shares.
The final items to complete the soup include oil, soy sauce, vegetable broth, thin rice noodles, and toasted sesame seeds. If you like a "kick," red pepper flakes work well as an optional topper.
Prepare the tofu
Start with the tofu because you'll need to marinate it before searing it. When using super firm tofu, you only need to remove it from the package and dry it off with a paper towel or clean dish towel before cutting it into bite-size cubes. If you're using firm tofu, you'll want to press some of the liquid out of the tofu.
When the tofu is ready put it in a resealable bag along with 1 teaspoon of oil and 1 tablespoon of soy sauce. Shake it to coat the pieces then, put it into the fridge for at least 15 minutes to marinate. "You can do this step up to two days in advance if you want to do it ahead," Hahn explains.
Sear the tofu
Once the tofu has been marinated, heat up a frying pan to medium heat and add 1 teaspoon of oil. Drop in the tofu with the marinade. Cook for 10 minutes undisturbed, then flip the tofu over and cook for 10 more minutes so that both sides are lightly browned. "It's helpful if you use a non-stick pan here so that you can easily turn the tofu," Hahn explains
Cooking your soup
Start this step by getting the aromatics going. Add 1 tablespoon of oil to a large soup pot and bring the heat to medium-high. Add the shallots, garlic, and the white parts of the green onion. Cook for 3 minutes stirring frequently. "You should start to see the onions getting translucent and this is your sign to add in more ingredients," Hahn shares. Add the broth and the remaining soy sauce to the pot, reduce the heat to simmer, cover, and cook for 10 minutes.
Now you're ready to add the final ingredients and finish off this hearty soup. Add the bok choy, mushrooms, and uncooked noodles. Cook for about 5 minutes on medium or until the noodles are done and the bok choy is tender. Add the seared tofu and the leaves of one baby bok choy.
Add the toppings and serve
Top with sesame seeds, the green parts of the green onion, and the optional red pepper flakes, and serve. The soup pairs well with a salad like Asian-inspired cole slaw or some soft bao buns. Hahn tells us that leftovers last well for up to three days in the fridge and can be reheated on the stove or microwave.
- 1 (16-ounce) package super firm tofu
- 1 tablespoon oil + 2 teaspoons oil, divided
- 3 tablespoons soy sauce, divided
- 3 shallots, diced
- 4 cloves garlic, minced
- 4 green onions, chopped (green parts and white parts separated)
- 5 cups broth
- 3 baby bok choy 2 chopped, leave one whole
- 1 (8-ounce) package mushrooms, sliced
- 3 bundles thin rice noodles
- 1 tablespoon sesame seeds
- red pepper flakes
- Remove the tofu from the package and dry it off with a paper towel. Cut it into cubes and place in a large resealable bag. Add 1 teaspoon of oil and 1 tablespoon of soy sauce. Put in the fridge for 15 minutes to marinate.
- Heat up a frying pan to medium heat and add 1 teaspoon of oil. Drop in the tofu with the marinade. Cook for 10 minutes undisturbed, then flip the tofu over and cook for 10 more minutes so that both sides are lightly browned.
- Add the remaining oil to a large soup pot and bring the heat to medium-high. Add the shallots, garlic, and the white parts of the green onion. Cook for 3 minutes stirring frequently.
- Add the broth and remaining soy sauce to the pot, reduce heat to simmer, cover and cook for 10 minutes.
- Add the bok choy, mushrooms, and uncooked noodles. Cook for about 3–5 minutes on medium or until the noodles are done and the bok choy is tender. Add the seared tofu and the leaves of one baby bok choy. Top with sesame seeds, green parts of the green onions, and optional red pepper flakes and serve.
| Calories per Serving | 318 |
| Total Fat | 15.1 g |
| Saturated Fat | 2.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 26.4 g |
| Dietary Fiber | 6.4 g |
| Total Sugars | 6.0 g |
| Sodium | 755.3 mg |
| Protein | 25.7 g |
