This is a satisfyingly simple miso soup to highlight the delicate flavor of bok choy. Perfect for lunch, or a quick weeknight dinner! This soup has a wonderfully aromatic broth that nicely complements the different parts of the bok choy. It would be perfect for prepping ahead and taking to work. If you do, keep the greens separate from the soup until the day you’re going to eat it to keep them crisp. To make Bok Choy Soup with Miso a more substantial meal, add an ounce or two of chopped tofu or cooked chicken breast to each bowl.Jump to Recipe
FAQs and Substitutions
Bok choy is just one of about 33 varieties of Chinese cabbage, belonging to the cruciferous vegetable family. It first came to the United States around the end of the 19th century by Chinese prospectors during the gold rush. Find it fresh in your grocery store’s produce section near the other lettuce and cabbage.
Bok choy, also known as pak-choi, looks kind of like celery and Swiss chard, but has a mild flavor that makes it perfect to complement boldly flavored foods. The white, fleshy ribs also remain crisp and crunchy when cooked, lending a nice texture to soups and stir fries. When cooking, the leaves and the stems should be separated, since the stems will require a longer cooking time.
The stems can also be used in place of celery in many recipes, and the leaves can be used in place of spinach or kale. All parts of bok choy can be eaten raw, and is a delicious addition to salads.
Nutritionally speaking, bok choy has many of the same cancer busting benefits of vegetables like broccoli, cauliflower, and Brussels sprouts, as it is in the same family. It’s not usually a vegetable that comes to mind when we think of cruciferous vegetables! Bok choy is about 95% water, making it incredibly low calorie – 1 cup contains only 12 calories! It’s also helpful in managing blood pressure: bok choy is an excellent source of potassium (which most of us don’t get enough of!), and vitamin A, and a good source of vitamin C and folic acid. It also contains some iron and calcium, making it a great addition for older people, or those who don’t consume dairy. A bonus: bok choy contains lower levels of oxalic acid than other greens like spinach, which makes its calcium and iron more easily absorbed!
You can use any type of Chinese cabbage you can find at the store. Don’t use regular cabbage, though. It’s thicker, tougher, and won’t work the same. You could also use celery in place of the white stems, and spinach in place of the greens in a pinch.
I highly recommend replacing your soy sauce with low sodium soy sauce. You can dilute low sodium soy sauce with a ratio of 1:3 water to soy sauce, or more if you need less sodium.
Pro tip: If you already have regular soy sauce, avoid wasting money by diluting it with 1/3 to 1/2 water. Buy low sodium moving forward. Once you get used to the taste of low sodium, you can start diluting that with 1/4 or more water.
You can toss in about 1/2 teaspoon of fennel seeds, or just leave it out all together. It adds a delicious, licoricey flavor, but it isn’t vital if you can’t find it, or if it’s too expensive (I get it – it’s not something you’ll use a lot of!).
Do you need more healthy soup ideas? Make sure to head on over to our Soup Archive to immerse yourself in steamy healthfulness!
If you make this delicious Bok Choy Soup with miso, tell me in the comments!
Bok Choy Miso Soup
Lighten things up this spring with this satisfyingly simple miso soup.
- 4 cups homemade vegetable broth (or low sodium vegetable broth)
- 1 star anise
- 2 inch piece of ginger, sliced
- 2 inch cinnamon stick
- 10 oz mushrooms, sliced
- 2-3 stalks bok choy, white stems and green leave separated
- 4 green onions, whites and greens separated
- 2 Tbsp low sodium soy sauce
- 2 Tbsp miso paste
- Sesame seeds for garnish (optional)
Bring the first four ingredients to a boil in a large pot. Reduce heat and simmer for at least 10 minutes.
Meanwhile, slice the mushrooms and white part of the green onions, and chop the white stems of the bok choy.
Remove the spices from the broth with a slotted spoon.
Add the mushrooms, the whites of the onions, and bok choy stems to the broth. Simmer for a few minutes, until mushrooms are cooked through.
Stir in the soy sauce and remove from heat.
Measure the miso paste into a small bowl, and ladle some broth into it. Stir until miso paste is dissolved into broth, and pour into the pot.
Thinly slice the green onion tops and bok choy leaves.
Divide soup into 4 bowls, and top with leaves and tops of onions.
Garnish with sesame seeds if desired.
Get my Homemade Vegetable Broth recipe!