Chinese Bok Choy Soup
The good news is this delicious Chinese Bok Choy Soup recipe is vegan, dairy-free, nut-free, sugar-free, gluten-free, and egg-free.
Looking for a delicious and healthy vegetable soup? Try our creamy Bok Choy Soup! Bok choy is also known as Pak chai, but they both refer to the same plant, scientifically called Brassica rapa var. While pak chai is more commonly used in the UK, bok choy is more popular in the US.
Regardless of its origin or name, this soup is always super tasty! Strictly speaking, this soup isn’t of Chinese origin. Its only association with Chinese is the bok choy vegetable; the rest of the soup is pure American/British imagination!
We grow bok choy in our garden and ensure we always have plenty because it’s so delicious. Growing bok choy is super easy, and the seeds cost pennies. It’s a great vegetable that’s exceptionally versatile and tasty. This soup is the perfect go-to to take on picnics in a hot flask or to batch-make for potlucks.
What’s To Love?
💕 Five minutes to prepare, and no oven is required.
💕 Is a delightful and nutritious soup.
💕 Perfect for any season and contains super nutrients and fiber to help kick-start your day or diet.
💕 Bok choy soup is one of our favorite dishes in our family. It has a light and aromatic flavor that is simply irresistible.
💕 The soup is easy to make and healthy, making it a must-try!
💕 Bok choy has a slightly sweet, peppery flavor. Its stems are shaped like spoons. The stems and leaves are crispy and tender. They are edible raw or cooked, and when cooked, they wilt. They are simply delicious on their own or added to other dishes.
💕 The vegetables’ naturally occurring sugars sweeten the soup, making it a great light lunch or dinner accompaniment.
💕 If you enjoy hearty vegetable soups, then this soup is for you.
Have you already tried Chinese Bok Choy Soup? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Onion — use red onions that are medium in size.
- Garlic — provides a subtle garlic flavor to the soup.
- Lentils — use red lentils because they don’t need soaking overnight. They’re particularly good for thickening soups.
- Celery — add one stick. Celery adds a lot of flavor to soups.
- Carrot — add one medium carrot. Not only does the carrot give the soup added flavor, but it also prevents the soup from looking anemic.
- Chinese Bok Choy — creates a beautiful flavor, you will need to use two bok choys.
- Butter Beans — you will need one 400g can. Discard the water, and rinse the butter beans before adding them to the soup. Butter beans mimic cream in soups and add thickness.
- Coconut Oil — use a good-quality oil for your soup. We use extra virgin coconut oil because it doesn’t leave a bad aftertaste.
- Bay Leaves — two bay leaves don’t sound like a lot, but they are worth adding because they unlock very pleasant aromas in soups.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Black Pepper — a pinch of black pepper is all you need.
- Vegetable Stock — use one liter of good-quality vegetable stock or your favorite.
- Basil or Coriander — fresh is best when it comes to making soup decorative. Dried herbs will not have the same aesthetic appeal.
- Sour Cream — optional
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Vegetable Stock — use chicken stock.
- Sour Cream — use dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Chinese Bok Choy Soup with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Bok Choy Soup is very easy to make; the tedious part is waiting for it to cook. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):
The Chinese bok choy soup can be made using a saucepan or a soup maker. Here are the steps to follow:
▶︎ Soup Maker: Roughly chop the vegetables and place them in the bowl. Add all the other ingredients except the sour cream and basil. Cook for 20 minutes, then blend on high until the soup is thick and creamy. Add your toppings, if using, and serve.
▶︎ Stovetop: Roughly chop the vegetables, melt the oil in a large pan, and sauté them for 5 minutes. Add the stock, lentils, strained butter beans, bay leaves, salt, and pepper. Cook for 20 minutes, then blend thoroughly until the soup is thick and creamy. Add your toppings, if using, and serve.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Chinese Bok Choy Soup? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Saucepan or a Soup Maker
- Stick Blender or Food Processor – not necessary if you’re using a soup maker
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Mini Chopper – not necessary if you’re using a soup maker.
- Chopping Board – to chop the veggies, etc.
If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your soup. They’re our go-to for many of our recipes, and we think every budding chef needs them.
Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Pairing bok choy soup with the right foods makes the dining experience much more delightful. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ First on the go-to list is a warm, crusty baguette or garlic bread to dip into the soup. The crispy texture and buttery flavor 100% complement the soup’s creaminess.
▶︎ Our keto bread loaf or croutons are excellent toppings.
▶︎ Cheese toasty, or as some call it, a toasted cheese sandwich. It complements the rich flavors of bok choy soup perfectly.
▶︎ Garlic bread or knots are another excellent choice. The garlic and buttery flavors complement the soup’s savoriness.
▶︎ Top your soup with chopped pieces of cooked bacon, Grated Parmesan or Pecorino Romano cheese, and sprinkles of fresh basil.
▶︎ What you drink when eating the pudding counts, too. Pairing your bok choy soup with a cup of herbal tea or jasmine tea to cleanse the palate just can’t be overlooked.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Bok Choy Soup!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Chinese Bok Choy Soup
Ingredients
Equipment
Method
- If you’re using a soup maker, first roughly chop the vegetable either by hand or with the soup maker.1 Red Onion, 2 Garlic Cloves, 50 grams Red Lentils, 1 Celery Stick, 1 Carrot, 2 Chinese Bok Choy, 1 can Butter Beans, 1 liter Vegetable Stock, 1 pinch Black Pepper, 1 pinch Himalayan Salt, 2 Bay Leaves, fresh Basil or Corriander
- Add all the ingredients to your mixer.
- Cook for 20 minutes.
- Remove bay leaves.
- Blend together.
- Serve and enjoy!
- Top each portion with 1 tablespoon of sour cream.4 tbsp Sour Cream
- If you’re using the stove method, first start by roughly chopping the red onions, garlic, celery, bok choy, and carrot into small chunks using a mini chopper or food processor. This makes cooking easier and quicker.1 Red Onion, 2 Garlic Cloves, 1 Celery Stick, 2 Chinese Bok Choy, 1 Carrot
- Add to your pan.
- Add the melted coconut oil into the pan and saute for 5 minutes.1 tbsp Extra Virgin Coconut Oil
- Add the stock, lentils, strained butter beans, bay leaves, salt and pepper.50 grams Red Lentils, 1 can Butter Beans, 1 liter Vegetable Stock, 1 pinch Black Pepper, 1 pinch Himalayan Salt, 2 Bay Leaves, fresh Basil or Corriander
- Cook for 20 minutes.
- Remove bay leaves.
- Using your food processor or hand blender give the soup mix a blast until creamy.
- Serve and enjoy!
- Top each portion with 1 tablespoon of sour cream.4 tbsp Sour Cream
Notes
- Select fresh bok choy with vibrant green leaves and firm stems.
- Bok choy can collect dirt between its stems and leaves, so rinse it thoroughly under running water and pat it dry with paper towels.
- Taste your soup before serving and adjust the seasoning with salt and pepper.
- Blend the soup thoroughly if you prefer a smoother consistency. If you prefer a chunky consistency, blend partially.
- Finely chop the garlic and other veggies to release their flavors when cooking.
- Slice bok choy into bite-sized pieces, separating the leaves from the stems.
- Allow the soup to simmer to allow the flavors to meld together. Simmering also helps the soup thicken naturally.
- Use a flavorful vegetable or chicken stock as the base for your soup. Homemade stock is ideal, but store-bought works well too.
- Creamy soups are best served hot. Reheat gently if needed.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Chinese Bok Choy Soup every time.
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For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
