Ginger chicken and bok choy noodle soup

Savoury and nourishing, this ginger chicken soup recipe is quick and easy to make. It’s both cosy and cleansing and can be made gluten-free by using rice noodles, gluten-free stock and tamari in place of soy sauce

By Sophie Gray
  • 20 mins cooking
  • Serves 4
  • Print


  • ramen or rice noodles for 4 people
  • 1 tablespoon sesame oil
  • 1 or 2 small boneless chicken breasts, finely chopped or minced
  • 1 1/2 tablespoon grated ginger
  • 1/2 cup sliced mushrooms
  • 1/4 teaspoon dried chilli flakes
  • 3 cup Shanghai bok choi, thinly sliced, green and white parts
  • 6 cup chicken stock (preferably liquid stock)
  • 1 1/2 tablespoon soy sauce
  • sliced spring onion and toasted sesame seeds to garnish (optional)


  • 1
    Cook the noodles according to the pack directions.
  • 2
    In a large saucepan, heat the oil and cook the chicken and ginger until the chicken is sealed, then add the mushrooms, chilli flakes and the white parts of the bok choy. Add the chicken stock.
  • 3
    Stir in the soy sauce, bring to a gentle simmer, then add the green parts of the bok choy and simmer until tender – about 3-5 minutes.
  • 4
    Divide the noodles between four bowls then pour the soup onto the noodles. Top each bowl with sliced spring onions and a pinch of toasted sesame seeds if desired. Serve with a spoon and fork.


  • PER SERVE: Energy: 403kcal, 1689kj Protein: 30.6g Fat: 9.6g Saturated fat: 2.3g Cholesterol: 58mg Carbohydrate: 44g Fibre: 7.2g Sodium: 1962mg