Bok Choy, Tofu & Mushroom Udon Soup



Remove the bok choy leaves from the stems. Set aside.

Roughly chop the leaves and plunge into a pot of boiling water. Cook for 3 minutes, then remove and rinse in cold water. Set aside.

Snip stems from the mushrooms and dice. Set aside. 

In a large bowl, add bok choy stems, mushroom stems, spring onions, garlic, ginger, soy sauce, chilli flakes and bay leaf with the water and bring to boil. Reduce heat, cover and simmer for 1 hour.

Strain and reserve watery stock. Discard strained vegetables. In a medium pot with, saute the mushrooms in oil for 5 minutes until crisp and tender. Sprinkle a dash of salt and stir in the bok choy leaves and udon noodles. Add stock and return to boil. Add tofu and serve.



  • 3 bok choy 
  • 1 C shiitake mushrooms 
  • 1 bunch spring onions, diced
  • 3 garlic cloves, minced
  • 1 Tbsp fresh ginger, grated
  • 3 Tbsp soy sauce
  • 1/2 tsp chilli flakes 
  • 1 bay leaf
  • 6 C water
  • 1 Tbsp olive oil
  • Salt, to taste
  • 100g firm tofu, cubed
  • 1/2 C udon noodles