Asian Noodle Soup with Baby Bok Choy and Mushrooms

baby bok choy

Thick, hearty udon or soba noodles make this quick soup substantial, yet it’s not too filling to serve as a first course for an Asian-style meal, like a colorful veggie stir-fry.

Serves: 6

  • 32-ounce package vegetable broth
  • 8-ounce package udon or soba noodles
  • 4 to 6 ounces baby bella, cremini, or white mushrooms, stemmed and sliced
  • 2 to 3 ounces fresh shiitake mushrooms, stemmed and sliced
  • 2 teaspoons minced fresh or jarred ginger, to taste
  • 2 to 3 baby bok choy, with leaves, sliced
  • 3 to 4 scallions, sliced
  • 1/4 cup minced fresh cilantro, optional
  • 1 tablespoon reduced-sodium soy sauce, or to taste
  • Freshly ground pepper to taste

Combine the broth with 2 cups water in a soup pot and bring to a rapid simmer.

Break the udon noodles into thirds. Add the noodles, mushrooms, and ginger to the simmering broth. Cook until the noodles are al dente, about 3 to 4 minutes.

Add the bok choy, scallions, and optional cilantro, and cook for just 2 to 3 minutes longer. Season with soy sauce and pepper, then serve at once.


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