Why You’ll Love Mushroom Bok Choy Soup Recipe

I love this recipe because it’s simple, wholesome, and comes together quickly. The broth is flavorful without being heavy, and the combination of mushrooms, greens, and aromatics makes it feel restorative and cozy. It’s one of those soups I turn to when I want something gentle but delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¼ cup unsalted butter
1 pound white and cremini mushrooms, cut into quarters
1 head bok choy, chopped plus extra green leaves for garnish
4 green onions, sliced
2 tablespoons minced garlic, or more to taste
8 slices fresh ginger, quartered
¼ cup lime juice
7 cups chicken broth
½ cup chopped fresh cilantro

Directions

I begin by gathering all of my ingredients so everything is ready before I start cooking.

In a large stockpot, I melt the butter over medium heat. Once melted, I add the mushrooms, chopped bok choy, green onions, garlic, and ginger. I drizzle the lime juice over the vegetables and cook, stirring gently, for about 2 to 3 minutes until everything is lightly softened and fragrant.

Next, I increase the heat to medium-high and pour in the chicken broth. I bring the soup to a boil, then reduce the heat to low and let it simmer for about 5 minutes, just until the vegetables are tender but still vibrant.

Once the soup is ready, I ladle it into bowls and garnish with chopped cilantro and a few extra bok choy leaves on top.

Servings and Timing

This recipe makes about 6 servings. I usually spend around 20 minutes prepping the ingredients and about 15 minutes cooking, so it’s ready in roughly 35 minutes total.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop until heated through. I try not to boil it again so the vegetables stay tender.

FAQs

Can I use different mushrooms?

I often mix different mushrooms, and even portobello mushrooms work really well.

Can I make this soup vegetarian?

I replace the chicken broth with vegetable broth when I want a vegetarian version.

Does the soup taste very gingery?

The ginger is noticeable but balanced, giving the soup a warming, fresh flavor.

Can I add noodles or rice?

I sometimes add cooked noodles or rice to make it more filling.

How do I keep the bok choy from overcooking?

I simmer the soup briefly so the bok choy stays tender but not mushy.

Can I add more greens?

I like adding spinach or extra bok choy leaves for more vegetables.

Is the lime juice necessary?

I love the brightness it adds, but I can reduce it slightly if I want a milder flavor.

Can I freeze this soup?

I don’t usually freeze it because the greens change texture, but it can be frozen if needed.

What can I serve with this soup?

I enjoy it with crusty bread, rice, or on its own as a light meal.

Can I adjust the garlic amount?

I sometimes add more garlic when I want extra depth and warmth.

Conclusion

Mushroom Bok Choy Soup is one of my go-to recipes when I want something light, comforting, and full of fresh flavor. With tender mushrooms, fragrant ginger, and crisp greens in a flavorful broth, it’s a soup I enjoy making whenever I need something nourishing and soothing.