Bok Choy Ramen Soup {with Chicken}
This easy and delicious Bok Choy Soup with tender chicken, ramen noodles, garlic and ginger is popping with authentic slow-simmered flavor but takes less than 40 minutes to make. It is the perfect healthy and hearty weeknight soup, featuring one of my favorite vegetables: Bok Choy! Make it when you are craving Japanese Ramen, but don’t want to leave the comfort of your own kitchen.
Table of contents
Why We Love This Bok Choy Soup
This homemade bok choy soup with garlic and ginger is bursting with richness and ease! The starring ingredient: Bok choy, also sometimes called Pak Choi, has the most satisfying balance of tender and crunchy texture.
In less than 40 minutes in the kitchen, you’ll be enjoying a hearty bowl of flavorful soup packed to the brim with vegetables, chicken, and ramen noodles!
Recipe Highlights
- Made with ingredients you can find at the grocery store
- Full of veggies and lean protein
- Can be made gluten-free with a few simple ingredient swaps
- Slow simmered taste thanks to key ingredients and technique to maximize flavor
- Only 35 minutes to make
- Can be adapted to your taste preferences
Key Ingredients for this Bok Choy Soup with Chicken and Ramen
Bok Choy
The star of our soup is bok choy which is a mildly sweet Chinese cabbage. It is excellent in bok choy stir-fries, sauteed on its own and to add to soups.
- While there are several varieties of Bok Choy available in Asian markets, in most American grocery stores you can usually only find either baby bok choy or whole mature adult bok choy. While baby bok choy can be as small as 4 ounces and fit in the palm of your hand, full-size bok choy usually weighs about 1 1/2 pounds per head.
- It has a delicate and slightly earthy taste similar to spinach with a crispy texture
- Baby bok choy is sweet and mild and the stalks are usually green, while the mature bok choy has wide crisp white stalks and dark green leaves similar to chard. Avoid very large heads of Bok choy (weighing more than 2 pounds) as their stalks can be spongy and woody.
- If using the baby bok choy, cut it in half or quarters depending on how large they are. Rinse and drain on a dish towel. For full-size bok choy, chop crosswise into 1-inch pieces. Wash and spin dry. Read more on how to cut and clean bok choy here.
- If you can’t find either version of bok choy you can substitute Napa cabbage.
Soup Ingredients
- Ramen Noodles: You’ll need two 3-ounce packages of instant ramen noodle soup. Like our Cabbage Ramen Salad, you can buy any flavor since we’ll discard the seasoning packet. Substitute rice noodles to make the dish gluten-free.
- Soy Sauce: Substitute tamari for a gluten-free alternative.
- Star Anise: A seed pod that has a sweet and licorice-type flavor. You can also substitute 5-spice which is 5-Spice a combination of star anise, cinnamon, clove, fennel, and white pepper.
- Mirin: Sweet Japanese cooking wine. Find it in the international aisle of most supermarkets, or in Asian grocery stores.
- Red Miso Paste: Find in large supermarkets near the tofu and wonton wrappers, or in Japanese cooking stores. To make this GF look for gluten-free miso
- Veggies: Scallions, Shiitake Mushrooms:
- Eggs: A jammy soft cooked egg is a traditional element in Ramen soups, however they are optional
- Seasoning: Shallots, ginger, salt, crushed red pepper flakes
- Chicken Broth: Our base is chicken broth. You can sub in homemade chicken stock, but you’ll probably need to add a pinch of salt to taste.
Step By Step Instructions
Here’s how to make the Chicken Ramen Noodle Soup with Bok Choy. For complete instructions and measurments, jump ahead to our recipe card.
Step 1: Cook Chicken
Heat the oil in a large heavy bottom soup pot over high heat, and then add chicken. Sprinkle all over the meat with salt, and sear until it’s golden and comes free without sticking. This should take 4 to 6 minutes. Flip the chicken over and let it cook on the other side until it has browned, which will be about 3 minutes. Set the chicken aside on a plate. Don’t worry, it’ll continue cooking in another step!
Step 2: Boil Eggs
Meanwhile, boil a medium saucepan of water at high heat. Once it’s boiling, lower the eggs, one at a time, into the pot with a slotted spoon. Set a timer for 6 minutes and then drain off the water and run cold water over the eggs for two minutes. Set the eggs aside.
Step 3: Cook Shallot and Mushrooms
Add the shallot and shiitake mushrooms to the hot oil in the pot you cooked the chicken in and cook, stirring constantly until the mushrooms are wilted and the shallots are browning. This will be about 3 minutes.
Step 4: Add Broth and Chicken
Add the broth, star anise (or 5-spice), ginger, tamari, mirin, pepper flakes, and the chicken and juices. Bring the pot to a simmer over high heat, and then reduce the heat to maintain a gentle simmer. Cook until the chicken is cooked through, about 4 minutes long.
Step 5: Chop Chicken
Transfer the chicken to a cutting board and chop. Then, add the chopped chicken back into the soup.
Step 6: Add Ramen Noodles and Bok Choy
Increase the heat to high and add the ramen noodles and bok choy to the soup. Cover and bring the soup to a simmer, stirring occasionally. Reduce the heat to maintain the simmer and cook until the ramen is soft and the bok choy is tender. This should take 2 to 4 minutes.
Step 7: Add Miso
Remove the soup from the heat. Discard the star anise, and then ladle a half cup of the broth into a heat-proof cup or bowl. Whisk in the miso paste and then stir it back into the soup.
Step 8: Serve
To serve, peel and cut the eggs in half. Use tongs to divide the noodle mixture among four large bowls and arrange the chicken and bok choy over the noodles. Pour the broth into the bowls and top with eggs and green onions.
FAQs and Expert tips
This soup can be prepared up to 2 days ahead. Follow instructions through step 5 of the recipe. Keep it cold and in an air-tight container. Re-heat the soup until it’s simmering and then continue with step 6 before serving. The eggs are best made just before serving.
If you have leftovers, chill and store in an air-tight container or in the covered pot. Keep refrigerated up to 2 days.
To reheat leftovers, add additional broth as necessary. Gently warm the soup in a saucepan over medium-high heat, stirring often, until steaming hot. Do not boil or overcook as the noodles and bok choy will become mushy.
Full-size adult bok choy should be chopped into 1-inch pieces. For baby bok choy, cut them in half lengthwise. If they are larger baby bok choy then they can be cut into quarters.
Variations To Try
- Mushrooms: Instead of shiitake mushrooms, you can use a blend of different mushrooms or another type such as crimini.
- Make it Gluten-Free: Substitute the tamari or coconut aminos for the soy sauce, and use rice noodles like Annie Chun’s. Also, choose a barley-free and wheat-free miso.
- Mix up the protein: Boneless Skinless chicken breast can be used instead of chicken thighs. This would also be excellent with beef (such as flank steak), pork or shrimp.
- Make it vegan by subbing in Vegetable Stock and your favorite plant-based protein such as tofu.
- Garnish with Sesame Seeds .
- Make it spicier with fresh hot chilies such as Thai bird chilies, more red pepper flakes or add on hot sauce like sambel oelek or Sriracha.
- Make it lighter: The portions of this dish are quite hearty so if you prefer a lighter soup or want a brothier ramen, then you can use only one package of noodles.
Serving Suggestions
This soup is a complete meal in a bowl, so no need to pair it with additional dishes. However, if you are looking to add a small first course or side here are some healthy options:
- You could make a green salad with my favorite Japenese Steak House dressing.
- Or steam whole edamame in their shell and serve them as a starter with a little coarse salt.
- I love Wakame salad when we go out for Japanese food, so why not make it at home?
- Another light option is Japanese Cucumber Salad also known as Sunomono.
Additional Recipes To Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Bok Choy Ramen Soup {with Chicken}
- Total Time: 35 mins
- Yield: 11 cups 1x
Description
This easy and delicious Bok Choy Soup with tender chicken, ramen noodles, garlic and ginger is popping with authentic slow-simmered flavor but takes less than 40 minutes to make. It is the perfect healthy and hearty weeknight soup, featuring one of my favorite vegetables: Bok Choy! Make it when you are craving Japanese Ramen, but don’t want to leave the comfort of your own kitchen.
Ingredients
3 tablespoon avocado oil, grapeseed oil or peanut oil
4 boneless skinless chicken thighs
1 teaspoon coarse kosher salt
2 shallots, finely chopped
5 ounces sliced shiitake mushrooms (about 4 cups)
6 cups low sodium chicken broth or homemade chicken stock
2 star anise or 1/8 teaspoon Chinese 5-spice
3 tablespoons chopped ginger
3 tablespoons tamari
2 tablespoon Mirin* See ingredient note
1/2 teaspoon crushed red pepper flakes
4 large eggs, optional
2 bricks instant ramen noodles, flavor packets discarded (3 oz packages)
6 cups bok choy cut into strips or chopped (or 4 small baby bok choy cut in half)
3 tablespoons red miso paste* see ingredient note
1/2 cup thinly sliced scallions
Instructions
- Heat oil in a large heavy bottom soup pot over high heat. Add chicken and sprinkle all over with salt. Sear, until golden and comes free without sticking, 4 to 6 minutes. Flip the chicken over and let cook on the other side until browned, about 3 minutes. Set chicken aside on a plate (It will continue cooking in a later step.)
- Meanwhile, bring a medium saucepan of water to a boil over high heat. Once boiling, lower eggs, one at a time into the pot with a slotted spoon. Set timer for 6 minutes. Drain off water and run cold running water over the eggs for two minutes. Set aside.
- Add shallot and shiitake mushrooms to the hot oil in the pot and cook, stirring constantly until the mushrooms are wilted and the shallots are starting to brown, about 3 minutes.
- Add broth, star anise (or 5-spice), ginger, tamari, mirin, pepper flakes and the chicken and juices and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook, until the chicken is cooked through, about 4 minutes.
- Transfer the chicken to a cutting board and chop. Add the chopped chicken back to the soup.
- Increase heat to high, add ramen noodles and bok choy to the soup. Cover and bring to a simmer, stirring occasionally. Reduce heat to maintain a simmer and cook until the ramen is soft and the bok choy is crisp-tender, 2 to 4 minutes.
- Remove from the heat. Discard star anise. Ladle a half cup of the broth into a heat proof measuring cup or bowl. Whisk in miso paste and then stir it back into the soup.
- To serve: Peel and cut the eggs in half. Use tongs to divide the noodle mixture among four large bowls. Arrange chicken and bok choy over the noodles. Pour the broth into the bowls. Top with eggs and scallions.
Notes
Red Miso Paste can be found in Japanese groceries and in the refrigerated section in the produce department of large supermarkets with the tofu and wonton wrappers. There are also excellent shelf-stable miso pastes available now sold in squeezable tubes. They are in the Asian aisle of large supermarkets. If you cannot find red miso, feel free to use another type of miso.
Mirin: Is sweet Japanese cooking wine and can be found in the international aisle of large supermarkets or in Asian grocery stores.
Tip: The Bok Choy can be served chopped or if using baby bok choy cut in half or quarters depending on how large they are.
Make Ahead: Prepare the soup through step 5 up to two days in advance. Keep cold. Re-heat until simmering then continue with step 6 before serving. Eggs are best made just before serving.
To Make Gluten-free: Sub in tamari for the soy sauce, use rice noodles like Annie Chun’s and choose a barley-free and wheat-free miso.
- Prep Time: 5 mins
- Active Time: 35 mins
- Cook Time: 30 mins
Nutrition
- Calories: 560
- Sugar: 15 g
- Fat: 29 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 31 g
This recipe was so good! Took a little longer than anticipated, but the flavors were great and I felt so empowered knowing I made my own ramen. I added some lime to the broth and subbed two cups of chicken broth for two cups bone broth and then subbed one more cup chicken broth for one cup water.
I am so happy to hear you liked it Maddie!
Yummy! I like ramen
I have been craving this all winter since I watched Katie cook it on IG live. Didn’t have the recipe until recently. About two weeks ago I got take out from a local restaurant that everyone raves about for ramen. It was bland and tasteless.
Katie’s broth is sooo flavorful and the spices and miso blend together perfectly. I’ve never cooked Bok choy before but now have a new vegetable to experiment with.
This recipe is a win win.
Thank you so much for the awesome review, Barbara! I am so glad you waited so patiently and that it didn’t disappoint!
This was soooo good. The broth was so authentic, it was like I ordered ramen at Momofuku! The whole family liked it, including my picky 9 year old. Also, shout out to Katie for the perfect soft-boiled egg instructions. My first time getting it right! I’ll definitely make this again.
Amazing! Thank you so much for reporting back Jamie. I appreciate it so much!
I loved this recipe. Very flavorful and loaded with good stuff! I added chili crisp at the end for a kick. The leftovers the next night were also just as good.
I am happy to hear you tried it and that it was yummy! Thanks for reporting back!
I made the chicken ramen soup and it was delicious, full of flavor. I followed the recipe and it turned out perfectly. I will absolutely make this soup again.
I am so glad you tried it already! Yay! Thanks so much for coming back over to leave a review Laura. I am glad you liked this one. Have a great rest of your week.
This looks like a delicious and flavorful soup recipe! I love that it can be made ahead of time and has several variations to make it gluten-free. What are some other variations for this recipe that don’t involve miso paste?
The miso is used to season and enrich the broth. It adds a little bit of yeasty, salty and sour flavor. You could add a few more shakes of soy sauce (or tamari)instead but it won’t be quite the same. If you have black vinegar add a dash of that too.