Mushroom Bok Choy Soup Recipe

I followed the recipe but doubled the portion. I personally enjoyed it, but my husband wasn't a fan. He mentioned the bok choy stalks being too large and didn't like the hint of lime. For my own preferences, I'll chop the stalks smaller next time, consider adding chicken, and maybe some red pepper flakes. I'll also top it off with green onions and cilantro after cooking next time, as the freshness got lost in the dish. I sprinkled fresh cracked black pepper at the end. I'll definitely make it again, but next time just for myself. In my second attempt, I made some adjustments. I chopped the bok choy stems smaller, added yellow onion, red pepper, green pepper, jalapeno, celery, and turmeric powder. I skipped the cilantro and used parsley instead. I omitted the lime juice. The result was delicious!

I absolutely adored the combination of ginger root and lime in this recipe. I decided to make a smaller portion by halving the recipe and squeezing the juice of half a lime. I also included 5 slices of julienned ginger. I almost added some red pepper flakes, but I'm so glad I didn't because the ginger was perfect on its own. I made my own chicken broth and added chopped chicken thigh to turn it into a main dish. I found a couple of soy sauce packets from a takeout order and added those in as well. I will definitely be making this again. I like to incorporate new vegetables into my meals each week, and this recipe was exactly what I was looking for. Thank you for sharing such a fantastic recipe.

My husband and I absolutely adore this soup. We omitted the ginger as it's not our favorite flavor, and to cater to my husband's meat cravings, I cooked ground turkey with the onions and included it in the soup along with the broth. This dish has definitely become a staple in our meal rotation.

Here is the rewritten review: I experimented with some variations in my recipe. Instead of regular bok choy, I opted for Shanghai bok choy, which is smaller and more tender, and can be found at Asian grocery stores. I cut the mushrooms into medium-sized pieces, as I prefer. Being a vegetarian, I used vegetable stock instead of chicken broth. I seasoned the soup with granulated garlic, ground ginger, ground onion, parsley, and Italian seasoning. I omitted cilantro and added cayenne pepper for a kick. I also sprinkled a bit of pink salt and black pepper. To balance the flavors, I only squeezed a few drops of lime juice while tasting the soup as it cooked, ensuring it wasn't overpowering. This personalized touch resulted in a delicious soup tailored to my preferences.

I recently tried adding some mini chicken-cilantro wontons from my freezer to soup, and it turned out wonderfully. The fresh lime juice truly enhanced the flavors, and I couldn't resist adding a drizzle of sesame oil, along with some salt and freshly-ground black pepper. This soup is rich in flavor and nutrition, and paired perfectly with dumplings and dipping sauce. I will definitely be making this again!

I absolutely love this recipe, it has quickly become one of my favorites! Thank you so much. I like to customize it by adding sliced carrots, tofu, and vegetarian broth. I recently discovered a new dense tofu that doesn't require squeezing out the water, and it works perfectly in this dish - just slice it up and you're good to go!

One of our Top Picks!!! We select premium mushrooms (not your average white caps) and incorporate bone broth in preparing this soup.... it truly embodies one of the most nourishing and rejuvenating meals for our family! I often feel revitalized after indulging in it.... which I consider a great indicator of its quality.

This was my first experience with bok choy, and I must say, this soup was absolutely delicious. I felt compelled to write a review, even though I made some modifications to the original recipe. I incorporated a touch of kale and used a combination of bouillon and better than bouillon for the base, along with some red pepper flakes, ground ginger instead of fresh, and regular onions instead of green onions. While I understand that some may prefer reviews to stick strictly to the original recipe, I believe the recipe deserves recognition for inspiring me to try something new. The end result was truly delightful.

I have prepared this soup multiple times now. I prefer adding chicken to mine, which involves some extra effort as I prefer to braise the chicken with garlic and salt first. After deboning and shredding the chicken thighs, I proceed to add the veggies. My key challenge is to make sure that the bok choy is not overcooked, as I aim to avoid it turning grey, which would not be ideal at all.

This dish is absolutely delightful! I added chili flakes for a nice kick and saved the lime juice and cilantro for the very end. It's exactly the recipe I needed to make use of a beautiful head of bok choy. Slicing the bok choy thinly and making one or two lengthwise cuts really helped when it came to serving it on a spoon.

I thoroughly enjoyed this recipe! I made a few adjustments to the seasonings, opting for a bit of cayenne pepper for a spicier kick since my family prefers milder flavors. Instead of green onions, I used leeks and also added shredded carrots and portobello mushrooms. I'm considering further tweaking the recipe based on suggestions such as adding diced chicken, bean sprouts, water chestnuts, and bamboo shoots. While the broth is already fantastic, I plan to stick to mild-flavored ingredients that will complement and absorb the delicious broth without altering its essence. Thank you for sharing this fantastic recipe!

It was a hit for us. I included white potatoes and water chestnuts, and I might try adding snow peas next time for some experimentation.

Flawlessly exquisite

I absolutely loved this recipe, it was both delicious and incredibly simple to make. The only modification I made was grating the ginger, which worked out beautifully. I decided to include a small portion of rice noodles (around 4 oz) and they complemented the dish perfectly. On another occasion, I threw in some frozen dumplings, and they made it even more flavorful than the noodles. The addition of lime juice really elevated the flavors as well. Highly recommend trying this dish!

Review rewritten: This dish is fantastic! I decided to enhance it by including roasted chicken strips and riced cauliflower, which transformed it into a hearty and fulfilling meal.

Such a comforting and delicious soup! I thoroughly enjoyed the light and clear broth, the tasty vegetables, and the zingy kick of lime juice. The entire family adored this soup. While I usually expect baby bok choy in soups, using regular bok choy added a fun twist. The preparation was a breeze, thanks to the straightforward directions that were easy to follow.

This dish is absolutely delicious, and I feel incredibly nourished after indulging in it!

Refreshing and earthy flavors! This soup highlights the natural tastes of vegetables and a savory Asian-inspired broth. I prepared it on a rainy day, and it brought a comforting warmth to my soul. The end result would certainly be a soothing remedy for a troubled stomach, as envisioned by the talented chef Christopher. I chose to enhance the soup with a pinch of salt, freshly ground pepper, and freshly peeled ginger. There were plenty of leftovers, so I plan to incorporate some cheese tortellini for added protein and substance.

I absolutely loved this soup! It was so delicious that I will definitely be making it again. While I appreciate the suggestions in other reviews to add tofu or noodles, I think this soup is perfect on its own. However, those additions could make it a more satisfying meal if you're looking for something heartier. Thank you!