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  • Makes about 12 cups
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The vegetables in this colorful noodle soup are just barely cooked, so they stay crisp in texture and bright in color. Baby bok choy, harvested when it’s about 6 inches long, is milder and more tender than mature bok choy.

By Shelli McConnell,

  • 4.1k


  • 4 cups no-salt-added vegetable broth
  • 4 cloves garlic, minced
  • 1 tablespoons minced fresh ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 6 ounces dried brown rice pad Thai noodles
  • 12 baby carrots with green tops, halved lengthwise, or 2 cups bias-sliced carrots
  • 3 ounces extra-firm light silken-style tofu, cut into ¼-inch cubes
  • 2 heads baby bok choy, halved lengthwise
  • 12 thin spears asparagus, trimmed
  • 1 cup fresh shiitake mushrooms, stems removed, or oyster mushrooms, sliced
  • 4 scallions (green onions), green tops trimmed and cut in half lengthwise
  • 1 lime, cut into wedges


  • In a 5- to 6-qt. Dutch oven combine 4 cups water, the broth, garlic, ginger, and soy sauce. Bring to boiling; reduce heat. Cover and simmer 10 minutes to allow flavors to meld.
  • Add noodles, carrots, and tofu. Simmer, uncovered, 8 minutes, stirring occasionally. Add bok choy, asparagus, mushrooms, and scallions. Simmer, uncovered, 1 minute more. Serve in shallow bowls with lime wedges.

Comments (14)

(5 from 7 votes)

Recipe Rating

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Not understanding the ingredients which states 4 cups vegetable broth. No indication of ‘water’ until you get to the instructions! Is water additional to veg broth? How much?


I cannot add this recipe to my meal planner. Nor does it show up when I search "bok choy" or "noodle soup"


Wow, this really hit the spot! Perfect recipe but I didn't use asparagus or mushrooms to keep it lighter. I used the Mori-nu tofu and it's the perfect tofu for this soup. It's now a favorite. Thanks.

Christina Tom

I have to be gluten-free, yeast/fermented free, ginger free, etc. right now so I changed some things up. Turned out great! I also doubled it so we could have extra servings. ~For the broth I used chicken (but only did 1 1/2 x instead of 2x) ~skipped ginger--still trying to think of a sub ~used Braggs liquid aminos since they are not fermented ~used 1.25 lbs. chicken breast cubed to avoid fermented tofu ~subbed chopped broccoli for asparagus since we prefer that ~added lime juice rather than serving lime wedges ~topped with chopped cilantro ~also added sea salt and pepper


need calories and nutrients please

Mary Hess

Delicious, but a little too much water.


A staple

Paul Cheney

Nice recipe Shelli. I did everything you suggested the first time around. The next time I simply added the noodles at the end. Delicious!


How many servings is this?


This was simple and absolutely delicious! I prepped ahead of time, made my broth, let it simmer a while, then kept it covered with the burner off until just before we wanted to eat. Cooked the remaining ingredients as the recipe suggested and wow….dinner was ready! I did add miso to give it more flavor and then messed up! I’ve been completely WFPB-NO for about a month. Without thinking I added about a teaspoon of chili hot sesame oil. Although is was such a tiny amount in a big pot of soup, I think I will survive! Gotta say though, it really was a delicious addition! ☺️ Thanks for another winning recipe!

Kristin E.

Will leave out the tofu and substitute with a soy sauce replacement because of Hashimoto's thyroid. Any suggestions for an alternate protein?... maybe some spinach? This looks absolutely delish! Definitely on the menu this Spring when my bok choy is ready to harvest.

Holly U :)

Try green lentils, butter beans or mung beans as a substitute?

Nancy W.

Made this tonight - LOVED it!! Used more bok choy and fewer carrots and asparagus (just because my husband isn’t a fan...but I did sneak some in!!) and added celery and miso. Used tamari in place of soy sauce, and brown rice maifun noodles. SOOOO good!


This is my FAVORITE FOK recipe I've made! Super easy meal prep and tastes amazing.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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