Bok Choy Soup with Tofu, Noodles, and Miso Broth Recipe

Introduction

This comforting bok choy soup is packed with vibrant flavors and simple ingredients. It’s a quick, nourishing meal perfect for warming up on any day. With tender bok choy, tofu, and savory miso broth, it brings a satisfying balance of taste and texture.

Ingredients

• 1 tablespoon toasted sesame oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 cups water
• 2 tablespoons miso paste
• 3 cubes plant-based bouillon
• 2 teaspoons fresh ginger, grated
• 1 tablespoon garlic powder
• ½ teaspoon sugar
• 3 large bok choy (or 6 small), sliced in half or roughly chopped
• 1 (14-ounce) block tofu, cubed and fried
• 1 package noodles of your choice, cooked
• ¼ cup green onions, sliced (optional)
• 1 teaspoon red pepper flakes for garnish (optional)

Instructions

1. Step 1: In a medium-sized pot, heat the toasted sesame oil over medium heat. Once hot, add the diced onion and cook until browned, about three minutes. Add the minced garlic and sauté for 30 seconds.
2. Step 2: Pour in the water and stir in the miso paste and plant-based bouillon cubes, mixing well until fully dissolved.
3. Step 3: Add the grated ginger, garlic powder, and sugar to the pot. Stir to combine all flavors.
4. Step 4: Bring the broth to a boil over medium heat and let it cook for 5 minutes. Then add the chopped bok choy and cook for an additional 3 minutes until tender.
5. Step 5: Serve the soup hot with fried tofu, cooked noodles, and garnish with green onions and red pepper flakes if desired.

Tips & Variations

• For extra depth, try adding a splash of soy sauce or a dash of rice vinegar before serving.
• Use soba, udon, or rice noodles depending on your preference for texture and flavor.
• Swap tofu for tempeh or cooked mushrooms for a different protein option.
• If you like a spicier soup, add more red pepper flakes or a drizzle of chili oil.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. For best texture, add the noodles and tofu fresh when serving, as they can become soft if stored in the broth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken or vegetable broth instead of water and bouillon?

Yes, you can substitute water and bouillon cubes with about 4 cups of your favorite broth for a richer flavor.

How do I keep the bok choy crisp in the soup?

To maintain a slight crunch, add the bok choy at the very end of cooking and cook it for just a few minutes until bright green and tender-crisp.

Bok Choy Soup with Tofu, Noodles, and Miso Broth Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

A comforting and flavorful Bok Choy Soup featuring a savory miso broth, tender bok choy, fried tofu, and your choice of noodles, perfect for a warming and nutritious meal.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon toasted sesame oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 cups water
• 2 tablespoons miso paste
• 3 cubes plant-based bouillon
• 2 teaspoons fresh ginger, grated
• 1 tablespoon garlic powder
• ½ teaspoon sugar

Main Ingredients

• 3 large bok choy (or 6 small), sliced in half or roughly chopped
• 1 (14-ounce) block tofu, cubed and fried
• 1 package noodles, cooked (see notes for options)

Optional Garnish

• ¼ cup green onions, sliced
• 1 teaspoon red pepper flakes

Instructions

1. Sauté Aromatics: In a medium-sized pot, heat the toasted sesame oil over medium heat. Once hot, add the diced onion and cook until browned, about three minutes. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
2. Create Broth: Pour in the water and whisk in the miso paste and plant-based bouillon cubes until fully dissolved and incorporated into the broth.
3. Add Flavorings: Stir in the grated fresh ginger, garlic powder, and sugar to deepen the broth’s flavor profile.
4. Simmer Soup Base: Bring the broth to a boil over medium heat and let it boil for 5 minutes, allowing flavors to meld together.
5. Cook Bok Choy: Add the chopped bok choy to the simmering broth and cook for about 3 minutes until tender but still crisp.
6. Assemble and Serve: Spoon the soup into bowls and top each with the fried tofu cubes, cooked noodles, and optionally garnish with sliced green onions and red pepper flakes for a bit of heat.

Notes

• You can use any type of noodles you prefer such as soba, udon, rice noodles, or ramen. Cook them separately according to package instructions before adding to the soup.
• For extra protein, feel free to pan-fry or bake the tofu until golden and crispy.
• If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of chili oil.
• This soup can be made vegan by ensuring the bouillon cubes and miso paste are plant-based.
• To save time, prep the ingredients ahead and store the broth base in the refrigerator for up to 3 days.

Keywords: Bok Choy Soup, Vegan Soup, Miso Soup, Tofu Soup, Asian Soup, Healthy Soup, Comfort Soup