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    Home >> Recipes >> Vegan Soup Recipes

    Seared Bok Choy Broth With Noodles

    Updated Apr 20, 2022 by Lori ยท This post contains affiliate links.

    2.6K shares
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    Seared Bok Choy Broth with Noodles is a delicate, lightly flavored soup made with ginger, garlic, bok choy, mushrooms, shallots and rice noodles. Add tofu or beans for a more filling meal. Vegan and gluten-free.

    two white bowls filled with a broth noodle soup.

    Silence can mean so much more than just the absence of sound. To me, silence is a feeling as much as it is something we hear.

    And that feeling can be spurred by other senses, too. Sights can be loud or quiet, as any fan of minimalist design knows.

    When it comes to taste, food can definitely be loud, which is exciting but isn't always what's best for us. As is the case when food companies and restaurants use excess fat, salt, sugar, and additives to get us hooked on their products... but that's a topic for another day!

    Seared Bok Choy Broth With Noodles

    Sometimes it's nice to savor and appreciate quiet flavors, which brings me to this soup, Seared Bok Choy Broth with Noodles. The flavors and textures are delicate. Nothing about this soup is spicy, pungent, thick, fatty, acidic, crunchy, dense, or zesty.

    It's subtle, lightly savory, and faintly complex. And though there are times we want food that knocks our socks off with flavor, I really do believe it's important to stay acquainted with the subtle flavors of our vegetables, herbs, and spices.

    Bok choy is such a beautiful green, don't you think? You can use regular or baby bok choy for this soup.

    With mushrooms, shallots, bok choy, ginger, and garlic, this brothy soup is wonderful for times when you're feeling a little under the weather (or you're cooking for someone who is), or when you're just trying to stay healthy during cold and flu season.

    vegetables on a cutting board.

    The hint of licorice from star anise is mild, but if that's a flavor you don't particularly enjoy, feel free to leave it out. You could experiment with a dash of ground turmeric, cinnamon, or nutmeg, or garnish with fresh cilantro and sesame seeds to add flavor.

    If you want a more filling meal, simply add cooked beans or diced tofu while the soup simmers.

    Asian noodle soup with mushrooms and star anise in a white bowl.
    Seared Bok Choy Broth With Noodles

    I hope you enjoy this bok choy broth as much as we do. If you try it, please leave a comment below and rate the recipe. You can also tag a photo with @myquietkitchen on Instagram to show off your soup!

    Cheers to health (and quiet moments).

    You might also like:

    • Quick Tahini Noodles
    • Szechuan Tofu With Vegetables
    • Vegan Sesame Noodles
    • Spicy Vegan Chorizo Potato Soup
    • Spicy Thai Soup with Soy Curls

    ๐Ÿ“– Recipe

    Seared Bok Choy Broth with Noodles-9

    Seared Bok Choy Broth with Noodles

    Author: Lori Rasmussen, My Quiet Kitchen
    A delicate, lightly flavored soup perfect for cooler weather, with ginger, garlic, bok choy, mushrooms, shallots and rice noodles. Add tofu or beans for a more filling meal.
    Servings: 4 servings
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 50 minutes mins

    Ingredients 

    • 1 bunch bok choy, chopped
    • 2 tsp grapeseed or other neutral oil, optional - Sub broth for oil-free diets.
    • 2 shallots, finely chopped
    • 5 ounces mushrooms, sliced
    • 4 to 5 cloves garlic, minced
    • 2 inch piece ginger root, peeled and minced
    • 8 cups water
    • 3 Tbsp soy sauce (use tamari for gluten-free)
    • 1 star anise
    • 8 ounces rice noodles, or noodle of choice
    • 2 green onions, sliced, for garnish
    Prevent your screen from going dark

    Instructions
     

    • Preheat a soup pot or large/deep saute pan over medium heat. Add the oil, if using, and bok choy and cook undisturbed for 1 minute. Stir and cook for another minute, or until dark green, wilted, and slightly seared. Transfer bok choy to a plate.
    • Add the shallots and mushrooms to the pot. Stirring occasionally, cook 3 to 5 minutes or until softened. Add the garlic and ginger, and cook for another 2 to 3 minutes.
    • Add the water, soy sauce, and star anise. Bring to a boil. Reduce heat to a simmer and cook 10 minutes. 
    • Add the noodles to the pot and cook according to package directions (increase heat to maintain a simmer). Once noodles are tender, return bok choy to the pot. Remove the star anise before serving.
    • Garnish with sliced green onion and serve.

    Notes

    Nutrition content will vary depending on type and brand of noodles used.

    Estimated Nutrition (per serving)

    Calories: 230kcalCarbohydrates: 45gProtein: 11gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 1100mgFiber: 5gSugar: 4gVitamin A: 4950IUVitamin C: 72.6mgCalcium: 140mgIron: 3.4mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

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    1. Amelia

      January 20, 2023 at 9:06 pm

      Would anise seed work instead of an star anise? I only have the seed. If it does work, would I need to find a way to take the seed out when I would otherwise take the star out?

      Reply
      • Lori

        January 21, 2023 at 8:33 am

        Hi Amelia,
        Yes, you can use a tiny pinch of anise seed instead. No need to remove. The flavor is similar to star anise but might taste a bit more licorice-y, so you definitely don't want to overdo it. ๐Ÿ˜€ Hope you enjoy!

        Reply
    2. Dina Sibley

      February 17, 2020 at 6:07 pm

      Made this today and it was good. I think I will substitute vegetable broth for the water next time. I also added celery and carrots.

      Reply
      • Lori

        February 18, 2020 at 8:54 am

        Broth is a great idea for bumping up the flavor. I also like to add a pinch of red pepper flakes while sautรฉing the shallots for a bit of heat (if you like spiciness). Thanks, Dina!

        Reply
    3. Heather McDaniel

      November 10, 2018 at 2:53 pm

      Made this today. My entire family loved it. So comforting and nourishing on a cold winter day.

      Reply
      • Lori

        November 11, 2018 at 9:02 am

        So glad to hear it. ๐Ÿ™‚ Thank you, Heather!

        Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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