Bok Choy Ginger Lime Soup



  • 1 head Bok Choy (1 – 1.5 lbs.), see instructions below (Direction #1)

  • 6 cups stock (chicken, fish, vegetable, or miso)

  • 1 Tbsp sesame seed oil

  • 1-inch cube fresh ginger, thinly sliced

  • 1 garlic clove, finely chopped

  • 6oz Instant Asian noodles

  • 2 green onions, thinly sliced

  • 2 Tbsp soy sauce

  • 1 lime, zested and then juiced


1-2 pinches red pepper flakes (Optional)


  1. Prepare the Bok choy: a. Trim off bottom portion of stalk and separate stalks from leaves.

  2. Swish leaves in a cold-water bath, changing the water several times, until the greens are clean. Rinse stalks. Keep stalks and leaves separate.

  3. Chop stalks into ¼ to ½ inch pieces. Stack, roll, and slice the leaves into strips.

  4. Heat sesame seed oil in a large pot. Sauté Bok choy stems, ginger slices, and garlic for 1 to 2 minutes. Add stock and bring to a boil.

  5. Add noodles. Cook for 2 minutes.

  6. Add soy sauce, and lime zest; cook about 1 minute.

  7. Add the leaves and cook 1 minute.

  8. Stir in green onions and lime juice. Turn off heat and cover about 1 minute. Taste and adjust seasoning. Garnish and serve hot.

Bok Choy Ginger Lime Soup
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