Bok Choy Soup with Eggs and Noodles
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Bok choy soup with eggs and noodles is a brothy meal with garlic, ginger, lemongrass and turmeric. The greens become tender fast, while boiled eggs and noodles make it a filling lunch or supper. If you’re a bok choy fan, like me, don’t miss this delicious soup.
Bok Choy Soup with Eggs and Noodles at a Glance
- Prep time: About 15 minutes
- Cook time: About 20 minutes
- Total time: About 35 minutes
- Servings: 4
- Cuisine: Chinese-Inspired
- Main ingredients: Baby bok choy, noodles, eggs, stock and aromatics
- Cooking method: Stovetop
- Storage: Refrigerate broth and toppings separately and use within 3 to 4 days
Why You’ll Love It
- Fresh greens: Baby bok choy cooks quickly in the broth.
- Flexible noodles: Rice noodles, soba or sweet potato noodles can work. Follow the package directions for whichever you choose.
- Easy to adjust: Add soy sauce gradually and season the broth to taste.
Bok Choy Soup Ingredients
The complete ingredients list and full quantities are in the recipe card below.
- Baby bok choy: Rinse between the leaves. Halve or quarter each head lengthwise, depending on its size.
- Noodles: You’ll need about 8 ounces (225g) of dried noodles, although noodle weights vary by brand and type.
- Hard-boiled eggs: Boil the eggs and halve them for serving.
- Chicken or vegetable stock: Either works as the soup base. I usually go for lower-sodium stock because it gives you more control over the seasoning.
- Garlic, ginger and lemongrass: These aromatics flavor the broth with turmeric and sesame.
- Soy sauce: Start with a little, then add more a little at a time after tasting.
How to Make Bok Choy Soup
The full instructions are in the recipe card below.
- Prepare the eggs and noodles: Hard-boil the eggs and cook the noodles as directed on their packages. Drain the noodles and set both aside.
- Start the broth: Heat olive oil in a large pot. Add lemongrass, ginger and garlic and cook briefly without browning. Stir in soy sauce.
- Simmer the stock: Pour in the stock and bring it to a gentle simmer.
- Add the greens: Cut the bok choy into manageable pieces and add it to the broth. Simmer until just tender.
- Season and serve: Add turmeric and a little more soy sauce to taste. Divide noodles among bowls, ladle in the soup and top with egg halves, green onion and sesame seeds.
Choosing Noodles and Seasoning
You can use rice noodles, buckwheat sweet potato noodles or soba, or even another kind of noodle if you want. These don’t all cook at the same speed, so prepare them separately according to the directions on the package. For a less salty soup, use low-sodium stock and add the soy sauce in small amounts at the end.
How to Prepare Bok Choy
Trim the stem end and rinse the leaves well, since grit can collect near the base. I usually halve baby bok choy lengthwise. I recommend that you cut larger heads into quarters or bite-size pieces so they cook evenly.
Kitchen Equipment
- Large stockpot: For simmering the broth and greens.
- Saucepan: To cook the noodles separately.
- Measuring spoons: For measuring the spices and seasonings.
- Colander: To drain the cooked noodles.
- Liquid measuring cup: For measuring the stock.
- Chef’s knife: To cut the greens and aromatics.
- Cutting board: For preparing the vegetables.
Serving Suggestions
Top each bowl with a halved egg and sesame seeds. You can offer chili oil or sliced fresh chilies on the side if you like.
How to Store Bok Choy Soup
Store the broth and toppings separately in covered containers in the refrigerator. Use within 3 to 4 days. Reheat the broth until steaming and add freshly cooked noodles if the stored noodles have absorbed too much liquid.
Bok Choy Soup FAQs
Rice noodles, soba or sweet potato noodles can all work. Follow the packet directions, since cooking times vary.
Yes. Cut larger heads into bite-size pieces so they soften evenly.
Use vegetable stock. You can leave out the eggs or serve another topping.
I recommend starting with 2 teaspoons, tasting the broth and adding more gradually if needed.
Bok Choy Soup with Eggs and Noodles
Ingredients
- 2 heads baby bok choy
- 3 garlic cloves, minced
- 32 fl oz (950ml) chicken or vegetable stock
- 8 oz (225g) dried rice noodles, soba or sweet potato noodles
- 4 hard-boiled eggs, halved
- 2 teaspoons ground turmeric
- 1 tablespoon olive oil
- ½ tablespoon minced ginger
- 1 tablespoon minced lemongrass
- 5 green onions (spring onions), each cut into 3 pieces
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon toasted sesame seeds
Equipment
- Large stockpot
- Saucepan
- Colander
- Chef’s knife
- Cutting board
- Liquid measuring cup
- Measuring spoons
Method
- Hard-boil the eggs and prepare the noodles according to their package directions. Drain the noodles and set aside.
- Heat olive oil in a large stockpot. Add lemongrass, ginger and garlic and cook about 1 minute without browning. Add 2 teaspoons soy sauce.
- Pour in the stock and bring to a gentle simmer. Cut the bok choy into halves or quarters lengthwise, depending on size, and add to the pot.
- Simmer until the bok choy is tender. Stir in turmeric and taste the broth. Add soy sauce a little at a time, until it tastes good.
- Divide noodles between 4 serving bowls. Ladle over the soup and top with egg halves, green onions and sesame seeds.
Other Recipes to Try
- My ground chicken wontons make a good addition to an Asian-inspired meal.
- Looking for a dish with crisp veggies? Try my Thai vegetarian crackslaw!
- Korean vegetable pancakes are a savory way to use vegetables.
- My cilantro shrimp wonton soup has a different broth and dumpling filling.
- Another soup you may like is my pork and shrimp wonton soup.
