Ginger Garlic Noodle Soup With Bok Choy. Recipe

I’m excited to share my Ginger Garlic Noodle Soup with Bok Choy as a fresh entry among Asian Soup Recipes, where immune-boosting ginger and garlic meet silky noodles and crisp greens for a pantry-friendly bowl with unexpected depth.

I always reach for this Ginger Garlic Noodle Soup With Bok Choy when I’m feeling off, cause it hits different than plain chicken soup. The fresh ginger and baby bok choy brighten the bowl and somehow make every spoonful feel like a gentle reset.

I’ve added this to my stack of Asian Soup Recipes because its simplicity hides a sneaky depth, the kind that makes you curious to know what else is in there without ruining the surprise. The Benefits are obvious fast — it clears the head, soothes the throat, and somehow makes rainy days feel less annoying.

Ingredients

• Garlic: Savory punch contains allicin, may support immunity and heart health.
• Ginger: Warm spicy zing, eases digestion, anti inflammatory and great for nausea.
• Bok choy: Crunchy low calorie leafy green, good source vitamin A C and fiber.
• Sesame oil: Toasty aroma that amps flavor, adds healthy fats but use sparingly.
• Soy sauce: Salty umami boost, adds sodium so pick low sodium versions.
• Noodles: Carbs that fill you up, some protein depending on type, comfort food.
• Lime: Bright citrus tang, adds acidity to balance flavors and vitamin C.

Ingredient Quantities

• 1 tablespoon neutral oil (vegetable or canola)
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated or finely chopped
• 6 cups low sodium chicken broth or vegetable broth
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 8 ounces dried ramen or egg noodles
• 4 heads baby bok choy (about 10 to 12 ounces total)
• 2 scallions (green onions)
• 1/4 teaspoon red pepper flakes or a pinch of chili flakes
• Salt and freshly ground black pepper to taste
• Fresh lime wedges for serving
• Small bunch fresh cilantro or parsley for garnish (optional)

How to Make this

1. Prep everything first so you move fast: mince the garlic, grate or finely chop the ginger, separate the bok choy into quarters lengthwise and rinse, slice the scallions keeping the green tops separate from the white bottoms, measure out the broth, soy sauce, rice vinegar and honey, and have the noodles ready.

2. Heat 1 tablespoon neutral oil in a large pot over medium heat until shimmering. Add the garlic and ginger and cook, stirring, about 30 to 45 seconds until fragrant but not browned, you dont want it to burn.

3. Pour in the 6 cups low sodium chicken or vegetable broth, then add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup and 1/4 teaspoon red pepper flakes. Bring to a gentle boil, then lower heat to a simmer.

4. Add the dried ramen or egg noodles directly to the simmering broth and cook according to package directions, usually 3 to 5 minutes, stirring occasionally so they dont clump.

5. While noodles cook, add the bok choy white stems first so they soften faster, cook 1 to 2 minutes, then fold in the leafy greens and the white parts of the scallions and cook another 1 to 2 minutes until the leaves are bright green and tender.

6. Taste the broth and season with salt and freshly ground black pepper as needed. If it needs brightness add a little more soy or a splash more rice vinegar, if too sharp add a touch more honey.

7. Stir in 1 tablespoon toasted sesame oil at the end for its aroma, youre just finishing not cooking it.

8. Turn off the heat and let the soup sit a minute so flavors settle. If you prefer less starch in the broth you can cook noodles separately and add to bowls before ladling the soup.

9. Serve hot with fresh lime wedges and chopped cilantro or parsley if using, sprinkle the reserved green scallion tops over each bowl, squeeze lime to taste and enjoy.

Equipment Needed

1. Large pot or stockpot (6 to 8 quarts), for simmering the broth and cooking the noodles
2. Cutting board, sturdy one for veg and garlic
3. Chef’s knife, sharp enough to slice bok choy and chop ginger and scallions
4. Measuring cups and spoons for broth, soy sauce, vinegar and honey
5. Wooden spoon or silicone spatula for stirring so nothing sticks
6. Microplane or fine grater for the ginger and garlic if you like it really fine
7. Colander or spider strainer to drain the noodles if you cook them separately
8. Ladle for serving the soup into bowls
9. Small prep bowls for mise en place and a pair of tongs for moving the bok choy and noodles

FAQ

Ginger Garlic Noodle Soup With Bok Choy. Recipe Substitutions and Variations

• Neutral oil (vegetable or canola): swap with avocado oil, grapeseed oil, or light olive oil, they handle the heat well. If all you got is extra-virgin olive oil just turn the heat down a bit.
• Toasted sesame oil: use a small splash of peanut oil for that toasty note, or stir in a teaspoon of tahini thinned with a little oil, or sprinkle toasted sesame seeds if you want the flavor without the oil.
• Low sodium soy sauce: substitute tamari for a gluten free option, or coconut aminos for a soy free, slightly sweeter swap. If you only have regular soy sauce use less and taste as you go.
• Bok choy: napa cabbage, baby spinach, or Swiss chard all work. If using spinach add it at the very end so it just wilts and doesn’t overcook.

Pro Tips

1) measure the soy, rice vinegar and honey into a small bowl before you start, taste and tweak it then. if it tastes too sharp add a bit more honey, too salty add a splash more broth or a squeeze of lime, its way easier to adjust a small mix than messing with the whole pot.

2) cook the noodles separately if you want a clear broth, rinse them briefly under cold water and toss with a tiny drizzle of oil so they dont clump, then put noodles in bowls and ladle hot soup over them. also save about 1/2 cup of noodle cooking water so you can loosen or slightly thicken the broth later without diluting flavor.

3) boost umami smartly not loudly: a teaspoon of fish sauce or a tablespoon of miso dissolved into the hot broth goes a long way, or simmer one dried shiitake in the stock and pull it before serving, its subtle but makes the soup feel richer without changing the recipe.

4) finish smart for best texture and aroma: add toasted sesame oil only off the heat so it stays fragrant, squeeze lime at the table for fresh brightness, and if you like crisper bok choy blanch the stems then shock in ice water so the greens dont get mushy when you reheat.