This nourishing soup is built on a fragrant ginger-garlic broth and finished with tender bok choy and earthy shiitake mushrooms. Simple, warming, and deeply comforting, it’s perfect as a light lunch, gentle recovery meal, or flavorful starter.

Ingredients

IN YOUR BOX

2 large shallot, diced
1/2 bundle green onions, sliced (white and green parts separated)
8oz shiitake mushrooms, stems removed, thinly sliced
2 heads bok choy, ends trimmed (left whole or chopped)
4 cloves garlic, minced
2 oz fresh ginger, minced

YOU PROVIDE

2 tsp vegetable oil
1 tsp toasted sesame oil
Pinch crushed red pepper flakes (optional)
2 tbsp soy sauce

For Serving (optional)

Spicy chili crisp
Extra soy sauce
Toasted sesame seeds
Cooked rice noodles

Instructions

Heat the vegetable oil and sesame oil in a large pot or Dutch oven over medium heat.
Add the shallot and cook for 3–4 minutes until soft and translucent.
Stir in the white parts of the green onions, garlic, ginger, and red pepper flakes; cook for 1 minute until fragrant.
Add the broth and soy sauce, bring to a gentle simmer, cover, and cook for 10 minutes.
Add the shiitake mushrooms and bok choy; simmer for 5–7 minutes until tender.
Taste and adjust seasoning if needed.
Ladle into bowls and finish with green parts of scallion , sesame seeds, and chili crisp if desired.

Serve warm and enjoy.