Discover the Perfect Comfort: Japanese Bok Choy Soup Recipe

This Bok Choy Soup soup is loaded with Asian flavors and comes together in a single pan. The bok choy is packed with fiber and low in calories, and is low in calories. To make Japanese Bok Choy Soup, wash and chop the bok choy leaves thoroughly and slice the green stalks. If desired, garnish with the green stalks and fried green onion bulbs. Then, simmer for 5 minutes.

Japanese Bok Choy Soup Recipes

Japanese Bok Choy Soup
A steaming bowl of japanese bok choy soup – the perfect balance of comfort and flavor.
Discover The Perfect Comfort: Japanese Bok Choy Soup Recipe 1

Bok Choy Soup

Thisrecipe takes the simple flavors of chicken, peas, dumplings and Bok Choy tocreate a flavorful meal. It takes less than an hour to pull together. Thesimmering time lends it an authentic taste you will love.
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Course: Soup
Cuisine: Japanese
Diet: Low Calorie
Keyword: bok choy
CookingStyle: Boiling
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 servings
Calories: 436kcal
Author: James Anderson
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  • Peel the ginger and slice it thinly. Break larger mushrooms in halves.
  • Stir mushrooms and ginger in large sized sauce pan, with sesame oil, broth and teriyaki.
  • Bring to boil on high heat.
  • Slice onions and Bok choy. When the broth starts boiling, add the dumplings. Bring back to boil.
  • Cook dumplings using directions on package, uncovered.
  • Stir occasionally until they are done, 10-12 minutes.
  • Add peas, Bok choy and onions and stir during last couple minutes of the soup cooking.
  • Serve hot.



Adding soba noodles is a must for making Japanese Bok Choy Soup. These are made from buckwheat noodles and are available in most stores. If you don't find soba noodles, you can buy them in pre-packaged bags at Trader Joe's. Be sure to read the packaging carefully, as some brands require soaking before cooking. Then, divide the noodles between two bowls. Pour the fragrant broth over the noodles.
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Serving: 2servings | Calories: 436kcal | Carbohydrates: 68g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 2597mg | Potassium: 462mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2781IU | Vitamin C: 81mg | Calcium: 156mg | Iron: 4mg
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Alternative Preparation Method: Slow Cooker Japanese Bok Choy Soup

Japanese Bok Choy Soup
Garnish your soup with vibrant green onions and a sprinkle of toasted sesame seeds.


  • 4 cups vegetable broth
  • 1 pound bok choy, chopped
  • 1 cup sliced shiitake mushrooms
  • 1 carrot, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon miso paste
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 cup tofu, cubed
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Green onions and sesame seeds for garnish


  • Layer the Ingredients: Begin by layering your ingredients in the slow cooker. Start with the vegetable broth as your base.
  • Add Veggies: Add the bok choy, shiitake mushrooms, sliced carrot, finely chopped onion, and minced garlic. This layering technique ensures even cooking and flavor distribution.
  • Umami Boost: In a small bowl, whisk together the miso paste, soy sauce, and grated ginger. Pour this umami-rich mixture over the vegetables.
  • Cook Slow and Low: Set your slow cooker to low heat and let it cook for 6-8 hours. This gentle cooking process allows the flavors to meld beautifully.
  • Tofu Addition: About 30 minutes before serving, add the cubed tofu. This ensures it’s heated through but retains its texture.
  • The Final Touch: Just before serving, stir in a drizzle of sesame oil. Taste the soup and season with salt and pepper as needed.
  • Serve and Garnish: Ladle your slow-cooked Japanese Bok Choy Soup into bowls. Garnish with green onions and a sprinkle of sesame seeds.

Tips for making Japanese Bok Choy Soup

Japanese Bok Choy Soup
Warm up with a bowl of japanese bok choy soup on a chilly day.

Cooking Tips

  • Umami Enhancers: To boost the umami flavor, consider adding a piece of kombu (dried kelp) to your broth. Remove it before serving but enjoy the enhanced taste.
  • Balance the Miso: The amount of miso paste you add can greatly affect the saltiness of your soup. Start with a smaller amount and adjust according to your taste. Remember, you can always add more, but you can’t take it out once it’s in the soup.
  • Soft but Not Mushy Tofu: When adding tofu, use silken or soft tofu, but don’t add it too early or cook it for too long to prevent it from becoming mushy. About 30 minutes before serving is ideal.
  • Don’t Boil Miso: When adding miso paste, do not let the soup boil afterward. High heat can cause miso to lose some of its flavor. Instead, gently simmer after adding the miso.
  • Lid On or Off: Leaving the lid partially on while simmering allows for some evaporation, intensifying the flavors. But if you want a clearer broth, simmer with the lid completely off.

Serving Suggestions

Japanese Bok Choy Soup
Elevate your dining experience with a sip of green tea alongside your soup.
  • Complementary Sides: Serve the soup with steamed white or brown rice, which can be placed in the bowl or enjoyed on the side. The rice adds heartiness to the meal.
  • Garnishes: Enhance the aesthetics and flavors of your soup with garnishes. Try adding sliced green onions, toasted sesame seeds, or a drizzle of chili oil.
  • Freshness and Texture: To complement the warm soup, serve a crisp and refreshing cucumber salad with a soy-based dressing. It balances the flavors.
  • Beverage Pairing: This soup pairs beautifully with green tea, which adds to the overall Japanese dining experience. Alternatively, try a light and slightly citrusy sake for an adult touch.
  • Ramen Transformation: Transform your Bok Choy Soup into a noodle dish by adding cooked udon or ramen noodles. It’s a satisfying meal on its own.
Read  Easy homemade Japanese Seafood Miso Ramen Recipes

FAQs about Japanese Bok Choy Soup

Japanese Bok Choy Soup
From broth to bowl, crafting this soup is a journey of love and taste.
  • Can I make this soup with other types of greens? Yes, you can use Napa cabbage, spinach, or kale as substitutes for bok choy.
  • Is there a low-sodium version of this soup? You can reduce the sodium content by using low-sodium soy sauce or miso paste. Also, consider using a homemade, low-sodium vegetable broth.
  • Can I freeze the soup? Yes, you can freeze it. Just be aware that the texture of the bok choy may change slightly after freezing and reheating.
  • How long will leftovers keep in the refrigerator? Leftovers can be stored in the refrigerator for 2-3 days. Reheat gently on the stovetop to maintain the soup’s quality.
  • Can I make it vegan or gluten-free? Absolutely. Use tamari instead of soy sauce for a gluten-free version, and ensure your miso paste is gluten-free. For a vegan version, opt for a plant-based miso and use tofu or omit it if you prefer.

Experience umami perfection with our Japanese Bok Choy Soup recipe. Elevate your dining with our serving tips. Share the love and subscribe for more culinary inspiration.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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