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
- 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.