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This Lemongrass Ginger Mushroom Soup with Soba Noodles and Baby Bok Choy will warm your soul and fill your belly. It's ready in under 30 minutes!


6 servings

Total time

30 minutes




Dinner, Lunch


  • 1 tablespoon vegetable oil
  • 1 shallot (minced)
  • 1 inch piece ginger ( peeled and thinly sliced)
  • 1 tablespoon sweet chili paste
  • ¼ teaspoon red pepper flakes
  • 1 stalk lemongrass ( cut into 2 inch pieces and sliced in half lengthwise)
  • 4 cups vegetable stock (or broth)
  • 2 cups water
  • 6 oz oyster mushrooms
  • 6 oz straw mushrooms
  • 6 oz enoki mushrooms
  • 5 oz soba noodles (usually 2 bundles)
  • ½ lb baby bok choy
  • salt to taste (approximately 1 teaspoon, or less if using vegetable broth)


  1. Heat the vegetable oil in a large (4-5 quart), heavy-bottom soup pot. Add the minced shallot and sliced ginger . Saute for 2-3 minutes. Add the sweet chili paste and red pepper flakes and saute for another 2 minutes.
  2. Add the lemongrass, vegetable stock, water, and all three mushrooms. Bring to boil. Add noodles and stir, cook 4-5 minutes, or until the noodles are cooked (check the packaging for cooking time!). Turn off heat, stir in the baby bok choy and season with salt. Serve hot, and discard lemongrass (it is too tough to eat).
  3. View the recipe instructions at Babaganosh

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