Winter Warmer Soup with Bok-Choy, Mushrooms, and Rice Noodles Recipe
Introduction
This Winter Warmer Soup is a comforting and healing broth packed with fragrant spices and fresh vegetables. Perfect for cold days, it brings a soothing blend of garlic, ginger, and turmeric to lift your spirits and nourish your body.
Ingredients
- 1 Tablespoon oil (optional, see note for oil-free cooking)
- 2-3 bay leaves
- 5-6 peeled and finely diced or minced garlic cloves
- 1-2 inch grated ginger root
- 2 stalks celery, finely chopped
- 4 cups low sodium vegetable stock or water
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of cilantro, chopped
- 1 Tablespoon lime or lemon juice
- Salt to taste
- Red chili flakes or chili garlic sauce to taste
- For toppings:
- 4 baby bok choy, rinsed, slit in the middle, and cut into bite-sized pieces
- 1 onion, diced
- 2 cups mushrooms, quartered
- 1 cup thin rice noodles
Instructions
- Step 1: Heat 1 teaspoon oil in a heavy-bottomed pot over high heat. Add onions, mushrooms, and bok choy. Sauté until mushrooms release water and darken, flipping the bok choy so both sides char nicely. Remove and set aside.
- Step 2: In the same pot, heat 1 teaspoon oil on low heat. Add celery, bay leaves, garlic, and ginger. Stir frequently and cook for about 3 minutes until softened and fragrant.
- Step 3: Add turmeric and ground black pepper, stirring continuously for 30 seconds to prevent burning.
- Step 4: Pour in 4 cups of vegetable stock or water. Bring to a boil, then reduce heat and simmer gently for 20 minutes. Turn off the heat and season with salt and lime or lemon juice.
- Step 5: To serve, place cooked rice noodles, bok choy, and mushrooms in serving bowls. Ladle hot broth over them. Garnish with fresh cilantro, chili flakes or chili garlic sauce, and additional ground black pepper if desired.
Tips & Variations
- For an oil-free version, omit the oil and gently dry-sauté the vegetables or use water to prevent sticking.
- Add tofu or cooked chicken for extra protein.
- Use kale or spinach instead of bok choy if preferred.
- Adjust chili flakes or sauce to your heat preference.
Storage
Store leftover soup separately from the noodles and toppings in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove before adding the noodles and vegetables to avoid them becoming mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this recipe is naturally vegan if you use vegetable stock or water and omit any animal-based additions.
Can I prepare this soup in advance?
Absolutely. Prepare the broth and toppings ahead of time and store separately. Assemble and heat just before serving for best texture and flavor.
PrintWinter Warmer Soup with Bok-Choy, Mushrooms, and Rice Noodles Recipe
This Winter Warmer Soup is a comforting and healing broth packed with aromatic spices, fresh vegetables, and rice noodles. Featuring garlic, ginger, turmeric, and a medley of fresh bok-choy, mushrooms, and celery, this soup soothes and revitalizes on cold days. It can be prepared either on the stovetop or in an Instant Pot, making it versatile and convenient for any kitchen. Infused with zesty lime juice and garnished with fresh cilantro and chili flakes, it provides a perfect balance of warmth and brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion/Healthy
- Diet: Low Salt
Ingredients
Healing Broth
- 1 Tablespoon oil (optional, see note for oil-free option)
- 2–3 bay leaves
- 5–6 peeled and finely diced or minced garlic cloves
- 1–2 inch piece of grated ginger root
- 2 stalks celery, finely chopped
- 4 cups low sodium vegetable stock or water
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of cilantro, chopped
- 1 Tablespoon lime or lemon juice
- Salt to taste
- Red chili flakes or chili garlic sauce, to taste
Toppings
- 4 baby bok-choy, rinsed, washed, slit in the middle and cut into bite-sized pieces
- 1 onion, diced
- 2 cups mushrooms, quartered
- 1 cup thin rice noodles
Instructions
- Sauté Vegetables: Heat 1 teaspoon oil in a heavy-bottomed pot over high heat. Add diced onions, mushrooms, and bok-choy pieces. Sauté until mushrooms release their water and become darkened, flipping the bok-choy to char both sides. Remove the vegetables from the pan and set aside.
- Prepare Broth Base: In the same pot, heat 1 teaspoon oil over low heat. Add finely chopped celery, bay leaves, garlic, and grated ginger. Sauté frequently for about 3 minutes until soft and aromatic.
- Add Spices: Stir in turmeric powder and ground black pepper. Keep the heat low and stir continuously for 30 seconds to prevent burning of spices.
- Simmer Soup: Pour in 4 cups of vegetable stock or water. Bring to a boil, then reduce heat to simmer gently for 20 minutes to develop flavors.
- Season and Finish Broth: Turn off the heat. Add salt and lime or lemon juice to taste. Stir well.
- Assemble and Serve: Cook rice noodles according to package instructions. Divide noodles into serving bowls, top with the sautéed bok-choy, mushrooms, and onions. Ladle the hot broth over the top. Garnish with chopped cilantro, red chili flakes or chili garlic sauce, and ground black pepper. Serve immediately and enjoy the warming flavors.
Notes
- For an oil-free version, omit oil in the sauté steps and use water or vegetable broth to soften vegetables.
- You can prepare the soup using an Instant Pot by following the sauté steps with the sauté function, then pressure cooking the broth ingredients for 5 minutes.
- Adjust the red chili flakes or chili garlic sauce according to your preferred spice level.
- This soup is naturally gluten-free when using gluten-free rice noodles.
- Fresh lime or lemon juice added at the end brightens and balances the flavors.
Keywords: winter soup, healing broth, turmeric soup, ginger garlic soup, vegetable soup, gluten free soup, healthy soup, immune boosting soup, rice noodle soup
