Vegan Mushroom & Bok Choy Soup

This aromatic, mushroom-filled soup gets its light Asian flavor from sesame oil, ginger, and soy sauce — and comes together in about 30 minutes. It's the kind of soup that feels restaurant-worthy but only needs a cutting board, a pot, and a handful of pantry staples, making it an easy weeknight dinner that doesn't taste like a shortcut.

Key Ingredients & Substitutions

• Mixed mushrooms. Use 2 or 3 kinds — baby bella, oyster, shiitake, and enoki all work well together for layered flavor and texture. Add delicate mushrooms like enoki near the end so they don't overcook.
• Bok choy. Regular or baby bok choy both work; the greens wilt quickly, so add them last. Napa cabbage is a reasonable substitute if bok choy isn't available.
• Dark sesame oil. Toasted sesame oil is what gives this broth its signature nutty aroma — don't swap in regular sesame oil if you can help it, since the flavor is quite different.
• Fresh ginger. Optional, but it adds a nice warmth. Grate it fresh for the best flavor rather than using dried ground ginger.
• Soy sauce or tamari. Provides the savory backbone of the broth — use tamari for a gluten-free version.

Variations

• Add protein. Cubed firm tofu or a handful of edamame turns this into a heartier meal.
• Add noodles. A tangle of rice noodles or soba turns the soup into a full noodle bowl.
• Make it spicy. A drizzle of chili oil or a pinch of red pepper flakes adds heat.
• Swap the greens. Napa cabbage, spinach, or tatsoi all work in place of bok choy.
• Add umami. A small piece of kombu simmered in the broth (removed before serving) deepens the flavor.
• Add scallions. Sliced and stirred in at the very end, or scattered on top, for a fresh, sharp finish.

Tips for the Best Mushroom & Bok Choy Soup

• Slice mushrooms evenly. This helps them cook at the same rate and gives the soup a nicer texture.
• Save delicate mushrooms for last. Enoki and bunapi mushrooms cook in seconds — stir them in at the very end along with the bok choy.
• Don't overcook the bok choy. It only needs a minute or two in the hot broth to wilt while staying bright green and slightly crisp.
• Taste before serving. Soy sauce brands vary in saltiness, so taste and adjust right before you serve.
• Serve immediately. This soup is best the moment it's ready — the bok choy keeps cooking and softening the longer it sits.

Make Ahead & Storage

The broth base can be made a day or two ahead and refrigerated, but hold off on adding the bok choy and delicate mushrooms until you're ready to serve, since they lose their texture quickly once cooked and reheated.

How to Serve

Ladle into bowls and serve piping hot, on its own or alongside a simple vegetable stir-fry or a dish of pan-seared tofu. A side of steamed rice makes it more filling.

Recipe

Vegan Mushroom & Bok Choy Soup

5 from 4 votes

A light, aromatic broth loaded with mixed mushrooms and tender bok choy, with a gentle Asian-inspired flavor from sesame oil, ginger, and soy sauce.

Print Pin Save Saved!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 5

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon dark sesame oil
• 5 to 6 scallions thinly sliced, white and green parts kept separate
• 2 cloves garlic minced
• 32 ounces low-sodium vegetable broth
• ¼ cup dry white wine optional
• 1 to 2 teaspoons fresh ginger grated, optional
• 1 to 2 tablespoons reduced-sodium soy sauce or to taste
• 3 to 4 cups mixed mushrooms sliced; use 2-3 kinds such as baby bella, oyster, shiitake, or enoki
• 5 to 6 stalks bok choy greens included, thinly sliced (or 2-3 baby bok choy)
• freshly ground pepper to taste

Instructions

• Heat the sesame oil in a soup pot. Add the white parts of the scallions and the garlic, and saute over low heat until the garlic turns golden.
• Add the broth, mushrooms (hold back any delicate mushrooms like enoki for later), soy sauce, and the optional wine and ginger. Bring to a slow boil.
• Lower the heat, cover, and simmer gently for 10 to 12 minutes, until the mushrooms reach the texture you like.
• Stir in any reserved delicate mushrooms along with the green scallion parts and the bok choy. Return to a simmer, then remove from the heat right away.
• Season with plenty of pepper and taste for more soy sauce. Serve immediately.

Notes

This soup is best served the moment it comes off the heat, while the bok choy is still bright and just barely wilted.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.