Bok Choy Wild Mushroom Soba Noodle Soup

Article written and reviewed by Jenny Gormley, BS
Published June 25, 2021

A warm and tasty soup packed with delicious vegetables.
This Bok Choy Wild Mushroom Soba Noodle Soup might be the most nutrient dense soup we’ve ever created!
Bok choy is one of the most nutrient dense foods on this planet. Not only is it micronutrient rich, it is also one of the most flavorful and fun to work with greens when making meals.

What is Bok Choy

Bok choy is a green cabbage that originates from China. Bok choy is a cruciferous vegetable that is a part of the mustard family such as cabbage, turnips, broccoli, and kale.
Cabbage seeds were found in the Chinese Yellow River Valley, confirming foods like bok choy have been consumed within the Chinese culture for over 6,000 years.
Bok choy has been enjoyed as a delicacy since the 19th century. The entire plant is edible, from the more dense stalk to the soft leafy heads.

Why You Should Eat Bok Choy

Bok choy is rich in vitamins A and C. One cup of cooked bok choy fulfils the full RDA of vitamin A and two-thirds of the RDA for vitamin C.
Vitamin A is essential for sustaining healthy vision, a healthy immune system, and even reproductive health. Vitamin A is also important for many vital organs to function properly such as the heart, kidneys, and lungs.

What Goes Well with Bok Choy

Bok choy goes fantastic with coconut aminos, ginger, and shallots which are all ingredients we included in this recipe for you to try.
You can steam, sauté, and boil bok choy, or even add it to dishes chopped up raw. It is a very versatile vegetable that adds a fresh umami flavor to dishes.
We hope you enjoy this veggie packed soup!

Photos by: @livemoreraw
Recipe by: Beverly Verwey

Bok Choy Wild Mushroom Soba Noodle Soup

A warm and tasty soup packed with delicious vegetables.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 426 kcal



  • 4 cup Shiitake Mushrooms
  • 1/2 cup Onion or Shallot
  • 2 tbsp Fresh Ginger
  • 6 Garlic Cloves
  • 2 tbsp Coconut Aminos
  • 8 cup Vegetable Broth
  • 1 cup Green Peas
  • 1 cup Soba Noodles
  • 8 cup Baby Bok Choy
  • 2 cup Carrots
  • 1/2 cup Green Onions
  • 2 tbsp Dry Toasted Sesame Seeds



  • In a small amount of water, cook the sliced onions until they are translucent in color
  • Add the mushrooms and cook them for about 5 minutes.
  • Stir in the fresh ginger and garlic then cook until fragrant.
  • Add the coconut aminos and stir, cook until the mushrooms release water.
  • Stir in the vegetable broth and bring the mixture to a boil.
  • Add the green peas, noodles, and bok choy leaves. Cook until noodles are tender for about 5 to 6 minutes.
  • In the meantime, dry toast the sesame seeds in a small pan. Make sure you watch the seeds so they don’t burn. Toast them until they are nice and golden.
  • Ladle into a bowl and top with the carrots, green onions, and sesame seeds.


  • You can use whatever mushrooms that you prefer.


Calories: 426kcalCarbohydrates: 82gProtein: 24gFat: 5.5gSodium: 1200mg
Tried this recipe?Let us know how it was!

About the author 

Jenny Gormley, BS

Jenny Gormley, BS is a Sports Nutrition Coach and founder of the Micronutrient Movement.

Her first job working in a kitchen started more than 12 years ago at the age of 15. Throughout the last decade, she has trained and worked in many different restaurants, all with different chefs and styles.

She is a self-taught chef who discovered a whole-food, plant-based lifestyle throughout her college education and hasn’t looked back since.

Jenny earned a Bachelor of Science in Fitness and Wellness from Northern Arizona University, with an emphasis in Health Education and Human Biology.