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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.

Yields2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)Category,
Prep Time15 minsCook Time20 minsTotal Time35 mins

Photos by: @livemoreraw

Recipe by: Beverly Verwey

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 impertinent 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!


Ingredients
 4 cups Shiitake MushroomsSliced thinly
 ½ cup Onion or ShallotSliced
 2 tbsp Fresh GingerMinced
 6 Garlic ClovesMinced
 2 tbsp Coconut AminosLow sodium
 8 cups Vegetable BrothLow sodium
 1 cup Green Peas
 1 cup Soba Noodles
 8 cups Baby Bok Choy Trimmed at bottom and leaves separated
 2 cups CarrotsShredded for garnish
 ½ cup Green OnionsSliced on the diagonal, for garnish
 2 tbsp Dry Toasted Sesame SeedsDivided for garnish

Directions
1

In a small amount of water, cook the sliced onions until they are translucent in color

2

Add the mushrooms and cook them for about 5 minutes.

3

Stir in the fresh ginger and garlic then cook until fragrant.

4

Add the coconut aminos and stir, cook until the mushrooms release water.

5

Stir in the vegetable broth and bring the mixture to a boil.

6

Add the green peas, noodles, and bok choy leaves. Cook until noodles are tender for about 5 to 6 minutes.

7

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.

8

Ladle into a bowl and top with the carrots, green onions, and sesame seeds.

Notes
9

You can use whatever mushrooms that you prefer.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 426
% Daily Value *
Total Fat 5.5g9%
Sodium 1200mg50%
Total Carbohydrate 82g28%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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By Jenny Gormley, BS
By Jenny Gormley, BS
By Jenny Gormley, BS

Ingredients

Ingredients
 4 cups Shiitake MushroomsSliced thinly
 ½ cup Onion or ShallotSliced
 2 tbsp Fresh GingerMinced
 6 Garlic ClovesMinced
 2 tbsp Coconut AminosLow sodium
 8 cups Vegetable BrothLow sodium
 1 cup Green Peas
 1 cup Soba Noodles
 8 cups Baby Bok Choy Trimmed at bottom and leaves separated
 2 cups CarrotsShredded for garnish
 ½ cup Green OnionsSliced on the diagonal, for garnish
 2 tbsp Dry Toasted Sesame SeedsDivided for garnish

Directions

Directions
1

In a small amount of water, cook the sliced onions until they are translucent in color

2

Add the mushrooms and cook them for about 5 minutes.

3

Stir in the fresh ginger and garlic then cook until fragrant.

4

Add the coconut aminos and stir, cook until the mushrooms release water.

5

Stir in the vegetable broth and bring the mixture to a boil.

6

Add the green peas, noodles, and bok choy leaves. Cook until noodles are tender for about 5 to 6 minutes.

7

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.

8

Ladle into a bowl and top with the carrots, green onions, and sesame seeds.

Notes
9

You can use whatever mushrooms that you prefer.

Bok Choy Wild Mushroom Soba Noodle Soup

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.