This ginger bok choy noodle soup is a flavorful, nourishing bowl that's incredibly easy to make—perfect for busy weeknights.
Packed with tender bok choy, juicy ground pork, aromatic ginger, and slurp-worthy noodles in a savory broth, this Asian-inspired soup is naturally gluten-free, dairy-free, and ready in under 30 minutes.
Bok choy is a type of Chinese cabbage that wilts beautifully into this sumptuous, comforting soup. What I love most about this simple recipe is how incredibly easy it is to make. This one-pot nutritious meal is also a delicious way to sneak in veggies and extra nutrients—just like my Chard Soup, Green Pea Soup, and Butternut-Zucchini Soup.
The base starts with ginger, garlic, lemon zest, and your choice of store-bought or homemade chicken broth. Each additional ingredient is added and seasoned in layers in a large pot, creating deep, comforting flavors and one amazing hot soup.
Let’s make it!
Why You'll Love This Bok Choy Soup
- So Incredibly Easy: This ginger bok choy noodle soup takes hardly any prep and is on the table fast, making it perfect for busy weeknights.
- Comforting and Nourishing: It’s a filling soup packed with nourishing ingredients that are naturally gluten-free and dairy-free.
- Packed with Flavor and Texture: Every spoonful of this bok choy noodle soup delivers savory broth, tender pork, gingery warmth, and perfectly cooked noodles.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
For the best bok choy soup, you’ll need these simple ingredients that are easy to find at most local grocery stores or an Asian market.
- Ground Pork: Like my Italian Pork Bowl, the ground meat cooks quickly in this delicious recipe and adds a savory, meaty flavor.
- Olive Oil: Use a high-quality variety. You can also substitute other neutral-flavored oils, such as avocado oil.
- Fresh Garlic: Minced garlic forms the aromatic base of this Asian-inspired bok choy soup.
- Fresh Ginger (Grated): It adds warmth, zing, and helps balance the richness of the pork.
- Lemon Zest: Just a little brightens the whole pot and plays beautifully with the ginger and garlic.
- Coconut Aminos: This gluten-free alternative to soy sauce adds umami flavor, and leftovers can be used to make my Dutch Oven Shredded Beef Chuck Roast.
- Chicken or Vegetable Stock/Broth: A rich, high-quality broth is essential for a comforting noodle soup. Homemade is best, but store-bought bone broth or vegetable stock also works. Choose low-sodium when possible to control salt levels.
- Rice or Sweet Potato Noodles (Paleo-friendly): These naturally gluten-free noodles are perfect for slurping and work wonderfully in this dairy-free, Asian-style soup.
- Baby Bok Choy: Tender, sweet baby bok choy wilts perfectly into the soup, adding texture and nutrients. Grab extra bunches to try my Roasted Bok Choy recipe.
- Green Onions or Scallions: Slice them into thirds, or make quick work of prepping them with kitchen shears.
- Simple Seasoning: Use salt, black pepper, and onion powder to round out the broth.
- Optional Add-Ons: Hard-boiled eggs (for extra protein), crushed roasted peanuts (for crunch), and a sprinkle of crushed red pepper flakes for garnish and a touch of extra spice.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Add garlic, ginger, and lemon zest to a large pot drizzled with olive oil over medium-high heat. Cook and stir until the garlic becomes fragrant.
Step Two (Picture 2 above) - Add the ground pork. Cook and stir briefly before adding salt and onion powder. Break up the pork with a wooden spoon.
Step Three (Picture 3 above) - Once the pork is nearly finished cooking, add the chicken broth and season with coconut aminos or Tamari. Bring to a simmer.
Step Four (Picture 4 above) - Add the noodles and cook briefly until almost ready (5 to 7 minutes).
Step Five (Picture 5 above) - Add onions and bok choy stems first and allow to cook briefly (2-3 minutes) before submerging the bok choy leaves.
Step Six (Picture 6 above) - Season again with coconut aminos or Tamari, salt, and royally with black pepper to taste. Garnish with peanuts, boiled egg, and crushed red pepper flakes before serving.
Top Tips
- Don't Let It Boil: Once the broth comes to a simmer, avoid letting it boil—especially after adding the noodles and bok choy. A gentle simmer keeps the pork tender and the greens vibrant.
- Use Baby Bok Choy for Best Texture: Mature bok choy can be too fibrous. For a sweeter, more delicate bite, stick to baby bok choy and slice stalks in half lengthwise.
- Add Greens in Stages: Add bok choy stems first and wait 1–2 minutes before stirring in the leafy tops. This helps maintain the perfect texture and color without overcooking.
📖 Variations & Substitutions
- Flavorful broth: While (homemade) chicken broth lends its signature flavor to the soup, bone broth or vegetable broth are great alternatives.
- Oil: Avocado is another healthy option that is a neutral-flavored oil if you want to substitute it for olive oil.
- Meat: Ground turkey, chicken, or plant-based meat alternatives work well. Or toss in leftover shredded chicken.
- Coconut aminos: While the recipe calls for coconut or liquid aminos, you can use Tamari or gluten-free soy sauce if on hand or preferred.
- Lemon Zest: Replace with grated lemongrass for a different citrusy note.
- Noodles: You can substitute any noodles, from cauliflower or lentil-based varieties to shirataki noodles, soba noodles, udon noodles, or ramen noodles, depending on your dietary preferences. Be sure to pay close attention to package directions to achieve the desired consistency.
- Garnish: Sprinkle sesame seeds or drizzle with your favorite chili oil or oyster sauce to switch things up.
- Creamy Twist: Whisk a beaten egg into the broth just before serving to create a silky, rich finish, similar to my Bone Broth Breakfast Bowl.
Recipe FAQs
Store leftover bok choy soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently in a pot on the stovetop over medium heat.
To freeze, transfer the broth and pork base (without the noodles and bok choy) to a freezer-safe container and freeze for up to 3 months. I recommend cooking the noodles separately and adding them just before serving, otherwise, they’ll absorb too much of the flavorful broth over time.
Make sure your bok choy is clean by swishing it in a large bowl or pitcher of water.
Then, thoroughly rinse under the faucet while checking for any remaining dirt between the leaves.
These two are both related—the only difference is age.
Baby bok choy is not full-grown and tends to be sweeter than its full-size bok choy counterpart.
More Favorite Soups You Might Like
This healthy bok choy soup is best served hot. Enjoy!
📖 Recipe
Easy Ginger Bok Choy Noodle Soup With Pork
Mariska RamondinoEquipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced or grated
- ½ tablespoon minced or grated fresh ginger
- ½ teaspoon lemon zest or 1 tablespoon grated lemongrass
- 1 pound (454 grams) ground pork
- 1 teaspoon salt, or more to taste, divided
- 1 teaspoon onion powder or more if preferred.
- 2 (32 ounces/ 946 grams) cartons chicken or bone broth Or 8 cups of homemade broth
- 3 tablespoons coconut amino or Tamari sauce, divided plus more to taste (can sub with gluten-free soy sauce)
- 1 (8 ounces/227 grams) pack rice noodles, Soba noodles, or Buckwheat sweet potato noodles (see note) ensure gluten-free, if necessary
- 2 large heads baby bok choy (15 ounces/425 grams) cut lengthwise in half (and again in half if pieces are large)
- 5 to 6 scallions or green onions, cut in thirds one bunch
- Black pepper to taste
- 3-4 hard-boiled eggs peeled and cut in half (optional)
- Red crushed pepper flakes and peanuts for garnish optional
Instructions
- In a 5 QT soup pot, heat olive oil over medium heat. Spread the oil over the surface of the pan.1 tablespoon olive oil
- Add the garlic, ginger, and lemon zest. Cook and stir for 1 minute—do not let it brown.3 cloves garlic, ½ tablespoon minced or grated fresh ginger, ½ teaspoon lemon zest
- Stir in the ground pork. Cook and stir for 5 minutes, breaking down the meat with a wooden spoon. The meat should be almost fully cooked. Season with ½ teaspoon salt and onion powder.1 pound (454 grams) ground pork, 1 teaspoon salt, or more to taste, divided, 1 teaspoon onion powder
- Pour in (homemade) chicken stock or broth. Cover the pot and let the liquid come to a steady simmer—season with 2 tablespoons coconut aminos.2 (32 ounces/ 946 grams) cartons chicken or bone broth, 3 tablespoons coconut amino or Tamari sauce, divided
- When the broth has come to a steady simmer, add the noodles. Cook for 5 minutes, separating any sticky noodles with a fork. Maintain a steady simmer, and don't let the soup come to a boil.1 (8 ounces/227 grams) pack rice noodles, Soba noodles, or Buckwheat sweet potato noodles (see note)
- With a few minutes left until the noodles are done cooking (usually 7 minutes), add the bok choy and green onions.2 large heads baby bok choy (15 ounces/425 grams), 5 to 6 scallions or green onions, cut in thirds
- Submerge the roots of the bok choy first, with the leaves sticking out. Then about 3 minutes in, submerge the leaves into the soup and cook for 1 to 2 minutes more.
- Season with 1 tablespoon coconut amino, ½ teaspoon salt, and royally with black pepper. Taste test and add more seasoning as desired.Black pepper to taste
- Pour into your favorite bowl and serve hot with either half or one full hard-boiled egg cut lengthwise in half, roasted peanuts, and crushed red chili pepper flakes, if desired.
Notes
- Brown or black rice noodles (gluten-free): They are ready in 7 minutes and keep a nice firm-tender consistency that works well in this soup. But my favorite is the sweet potato and buckwheat noodles from King Soba. They cook in 5 to 6 minutes, are incredibly tasty, and contain no wheat or gluten. Choose your favorite.
- Keep it low-carb with shirataki noodles.
- If you're going for dried sweet potato starch noodles (found in most Asian supermarkets), I suggest cooking them separately as they will suck up too much of the soup's liquid (in my experience). Then add them to the bowl and cover with the golden soup. They do create a nice, thick, and rich consistency.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leave a Reply