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

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Mains

Cuisine Asian, Protein, Soups, Vegan, Whole30

Servings 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 tablespoon 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

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