I promise this Ginger Garlic Noodle Soup with bok choy delivers a garlicky, slurpable broth and noodles like Garlic Noodles but actually worthy of seconds.

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And I can’t stop thinking about this Ginger Garlic Noodle Soup with bok choy. I love how the fresh ginger wakes up every spoonful and the toasted sesame oil sneaks in nutty warmth.

I’m obsessed with the slurpy noodles, because Recipe Bokchoy Noodles hit that chewy, savory spot. The bok choy stays bright and crunchy, not sad and soggy.

Garlic Noodles vibes without being fake. I adore the salty soy notes and tiny bursts from scallions.

It’s messy, slurpy, honest soup that fixes late-night hunger and weekday blahs. I want it nonstop, no questions.

Always. Make it for dinner tonight.

Ingredients

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Vegetable oil: it’s the neutral base that lets everything cook evenly, no fuss.
Toasted sesame oil: adds that nutty whisper, use sparingly for depth.
Garlic: punchy and warm, it wakes the whole bowl up.
Ginger: bright zing, cuts through richness and feels fresh.
Broth: the soul of the soup, comforting and slurp-worthy.
Soy sauce: salty umami backbone, makes it taste like ramen shop soup.
Mirin or sherry: a soft sweet note, rounds edges without being sugary.
Rice vinegar: bright little lift, balances the savory stuff.
Brown sugar: soft sweetness, tames sharp flavors subtly.
Noodles: chewy, satisfying carbs — the cozy part you want more of.
Bok choy: crisp, green crunch and mild cabbage vibe.
Mushrooms: meaty bite and earthy undertone, especially shiitake.
Scallions: fresh punch, white parts cook, greens garnish and pop.
Red pepper flakes: optional heat, wakes you up a bit.
Salt and black pepper: simple control knobs for seasoning.
Toasted sesame seeds: little toasty crunch and visual charm.
Lime wedges: squeeze for brightness, it’s a small life hack.

Ingredient Quantities

1 tbsp vegetable oil

1 tsp toasted sesame oil

4 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

6 cups low sodium chicken or vegetable broth

3 tbsp soy sauce (use tamari for gluten free)

1 tbsp mirin or dry sherry

1 tsp rice vinegar

1 tsp brown sugar

8 oz fresh or dried ramen/noodles (or lo mein noodles)

1 lb baby bok choy, trimmed and halved or quartered depending on size

1 cup mushrooms, sliced (shiitake or cremini)

3 scallions, thinly sliced (white and green parts separated if you want)

1/4 tsp red pepper flakes, optional for heat

Salt and black pepper, to taste

1 tsp toasted sesame seeds, for garnish

1 lime, cut into wedges, optional for serving

How to Make this

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1. Heat 1 tbsp vegetable oil and 1 tsp toasted sesame oil in a large pot over medium heat until shimmering but not smoking.

2. Add 4 minced garlic cloves and 1 tbsp minced ginger, stir for about 30 seconds until fragrant, don’t let them brown or they’ll get bitter.

3. Add 1 cup sliced mushrooms and the white parts of 3 scallions, sauté 2 to 3 minutes until they start to soften and release moisture.

4. Pour in 6 cups low sodium chicken or vegetable broth, then stir in 3 tbsp soy sauce, 1 tbsp mirin or dry sherry, 1 tsp rice vinegar and 1 tsp brown sugar. Bring to a gentle simmer.

5. Taste the broth and adjust seasoning with salt and black pepper if needed. If it seems flat add a splash more soy sauce or a pinch more sugar, but go slow.

6. Add 8 oz noodles (fresh or dried ramen/lo mein). If using dried, break them up a bit so they cook evenly. Cook according to package time right in the simmering broth, usually 3 to 5 minutes for fresh and 4 to 6 for dried.

7. When the noodles are nearly done, add 1 lb baby bok choy (trimmed and halved or quartered) and the green parts of the scallions so they wilt but stay bright, about 1 to 2 minutes.

8. Stir in 1 tsp toasted sesame seeds and 1/4 tsp red pepper flakes if you want heat. Give one last taste and tweak with salt, pepper or a squeeze of lime.

9. Ladle into bowls, garnish with extra scallion greens, a sprinkle more sesame seeds and lime wedges on the side for squeezing. Serve hot and enjoy.

Equipment Needed

1. Large heavy pot or soup pot, big enough for 6 cups of broth and noodles, you’ll want room to stir without spilling
2. Chef knife, not super fancy, just sharp enough to mince garlic and slice mushrooms and scallions
3. Cutting board, use a separate one for veg if you want less cleanup later
4. Measuring spoons and 1 cup measure, for the oils, soy, sugar and broth amounts
5. Wooden spoon or heatproof spatula to stir and scrape the bottom, metal spoons can get noisy
6. Tongs or cooking chopsticks to fish and loosen noodles, makes handling bok choy easy too
7. Ladle and soup bowls, plus a small bowl or ramekin for lime wedges and extra scallions for garnish

FAQ

Q: Can I make this soup vegetarian or vegan? A: Yes. Use vegetable broth instead of chicken, swap mirin or dry sherry as listed, and make sure your soy sauce is vegan. If you want more protein add tofu cubes or edamame.

Q: Can I use dried noodles instead of fresh and how do I cook them? A: You can. Dried ramen or lo mein usually cooks in 3 to 5 minutes. Add them to the simmering broth and cook until just tender. If using fresh noodles, they take less time so watch them closely to avoid mushy noodles.

Q: How do I prevent the bok choy from getting soggy? A: Trim and separate the pieces so stems cook first. Add bok choy near the end of simmering, 2 to 4 minutes depending on size, until stems are tender but still crisp. Overcooking makes it floppy.

Q: Can I make the broth ahead of time? A: Yes. The broth keeps in the fridge for 3 to 4 days and freezes well for up to 3 months. Reheat gently and add noodles and bok choy fresh so they stay at the right texture.

Q: How do I adjust the heat level without messing up the flavor? A: Start with the 1/4 tsp red pepper flakes and add more at the table if you want. You can also stir in a little sriracha or chili oil per bowl so the whole pot doesn't get too spicy.

Q: My soup tastes a little flat, how can I boost the flavor? A: Add a splash of soy sauce for saltiness, a squeeze of lime for brightness, or a teaspoon of toasted sesame oil for depth. A pinch of sugar or mirin balances acidity if it seems too sharp.

Ginger Garlic Noodle Soup With Bok Choy (Bok Choy Soup) Recipe Substitutions and Variations

Vegetable oil: swap with canola or light olive oil if you want a neutral flavor, or use avocado oil for higher smoke point
Soy sauce: use tamari for gluten free, or coconut aminos if you want a less salty, slightly sweeter taste
Noodles: use udon or soba (100% buckwheat for gluten free) or even rice noodles if you prefer a lighter texture
Baby bok choy: substitute with napa cabbage, Swiss chard, or spinach (add spinach at the end since it wilts super fast)

Pro Tips

1) Toast the sesame seeds and add them at the end. Toasted ones taste way nuttier and brighter, but if you add them too early they go limp. Sprinkle some on top right before serving for crunch and aroma.

2) Cook the noodles separately if you’re worried about cloudy broth or mushy noodles. Drain and rinse, then add to bowls and ladle hot broth over them. Keeps the texture better and you can control noodle doneness, especially with mixed fresh and dried types.

3) Use mushroom soaking liquid or a splash of mushroom soy sauce for extra umami. If you rehydrate dried mushrooms, save that liquid and add a little to the broth. It deepens flavor without extra salt, but don’t overdo it or it’ll overpower the ginger and garlic.

4) Brighten with acid at the end not the start. A squeeze of lime or a teaspoon of rice vinegar right before serving wakes the bowl up. Add little by little, taste, and don’t forget some fresh scallion greens on top for brightness and texture.

Ginger Garlic Noodle Soup With Bok Choy (Bok Choy Soup) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I promise this Ginger Garlic Noodle Soup with bok choy delivers a garlicky, slurpable broth and noodles like Garlic Noodles but actually worthy of seconds.

Servings

servings

Calories

292

kcal

Equipment: 1. Large heavy pot or soup pot, big enough for 6 cups of broth and noodles, you’ll want room to stir without spilling
2. Chef knife, not super fancy, just sharp enough to mince garlic and slice mushrooms and scallions
3. Cutting board, use a separate one for veg if you want less cleanup later
4. Measuring spoons and 1 cup measure, for the oils, soy, sugar and broth amounts
5. Wooden spoon or heatproof spatula to stir and scrape the bottom, metal spoons can get noisy
6. Tongs or cooking chopsticks to fish and loosen noodles, makes handling bok choy easy too
7. Ladle and soup bowls, plus a small bowl or ramekin for lime wedges and extra scallions for garnish

Ingredients

1 tbsp vegetable oil
1 tsp toasted sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced or grated
6 cups low sodium chicken or vegetable broth
3 tbsp soy sauce (use tamari for gluten free)
1 tbsp mirin or dry sherry
1 tsp rice vinegar
1 tsp brown sugar
8 oz fresh or dried ramen/noodles (or lo mein noodles)
1 lb baby bok choy, trimmed and halved or quartered depending on size
1 cup mushrooms, sliced (shiitake or cremini)
3 scallions, thinly sliced (white and green parts separated if you want)
1/4 tsp red pepper flakes, optional for heat
Salt and black pepper, to taste
1 tsp toasted sesame seeds, for garnish
1 lime, cut into wedges, optional for serving

Directions

Heat 1 tbsp vegetable oil and 1 tsp toasted sesame oil in a large pot over medium heat until shimmering but not smoking.
Add 4 minced garlic cloves and 1 tbsp minced ginger, stir for about 30 seconds until fragrant, don't let them brown or they'll get bitter.
Add 1 cup sliced mushrooms and the white parts of 3 scallions, sauté 2 to 3 minutes until they start to soften and release moisture.
Pour in 6 cups low sodium chicken or vegetable broth, then stir in 3 tbsp soy sauce, 1 tbsp mirin or dry sherry, 1 tsp rice vinegar and 1 tsp brown sugar. Bring to a gentle simmer.
Taste the broth and adjust seasoning with salt and black pepper if needed. If it seems flat add a splash more soy sauce or a pinch more sugar, but go slow.
Add 8 oz noodles (fresh or dried ramen/lo mein). If using dried, break them up a bit so they cook evenly. Cook according to package time right in the simmering broth, usually 3 to 5 minutes for fresh and 4 to 6 for dried.
When the noodles are nearly done, add 1 lb baby bok choy (trimmed and halved or quartered) and the green parts of the scallions so they wilt but stay bright, about 1 to 2 minutes.
Stir in 1 tsp toasted sesame seeds and 1/4 tsp red pepper flakes if you want heat. Give one last taste and tweak with salt, pepper or a squeeze of lime.
Ladle into bowls, garnish with extra scallion greens, a sprinkle more sesame seeds and lime wedges on the side for squeezing. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.