Gluten-Free Asian Bok Choy Noodle Soup
This comforting Asian-inspired soup combines tender baby bok choy with chewy udon noodles in a fragrant chicken broth infused with star anise, ginger, and garlic. Shredded chicken adds protein while coconut aminos provide umami depth without soy. The soup comes together quickly using pre-cooked chicken, making it perfect for weeknight dinners or when you're craving something warming and nourishing. Fresh green onions and optional sesame seeds add textural contrast and finish this satisfying bowl.
Ingredients
- 4 green onions
- 2 heads baby bok choy
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 6 cups chicken broth
- 1 tbsp rice vinegar
- 2 tbsp coconut aminos
- 3 whole star anise
- 4 oz udon noodles, gluten-freeshirataki noodles1:1low-carbgrain-free
for grain-free and low-carb
- 12 oz chicken, shredded, cooked
- salt
- pepper
- 1 tbsp sesame seeds(optional)
Instructions
- 1
Prep vegetables by chopping root off green onions
- 2
Chop all green onions and separate white and green parts
- 3
Chop base off baby bok choy and separate leaves
- 4
Chop any very large bok choy leaves
- 5
Heat avocado oil in large pot over medium heat
- 6
Add garlic, ginger, and white green onion parts and saute for 3-4 minutes
- 7
Add broth, coconut aminos, rice vinegar, and star anise
- 8
Bring to simmer for 15 minutes, stirring often
- 9
Add udon noodles, bok choy leaves, chicken, salt and pepper
- 10
Stir to separate noodles for 8-10 minutes until noodles are cooked and bok choy is tender
- 11
Remove star anise
- 12
Top with green onions and sesame seeds
- 13
Serve warm
Tips
Use pre-cooked rotisserie chicken to save time and add it at the end to prevent overcooking.
Don't overcook the bok choy - it should remain bright green and slightly crisp for best texture.
Remove star anise before serving as the pods can be unpleasant to bite into accidentally.
Good to Know
Refrigerate for up to 3 days in airtight container. Noodles may absorb broth and become softer.
Prep vegetables and cook chicken up to 1 day ahead. Assemble soup when ready to serve for best texture.
Serve immediately while hot. Provide extra coconut aminos and sesame seeds on the side.
Common Mistakes
Don't add noodles too early or they'll become mushy and absorb all the broth.
Substitutions
Vegan Options
General Alternatives
for grain-free and low-carb
FAQ
Can I use fresh udon noodles instead of dried?
Yes, fresh udon noodles work well but reduce cooking time to 2-3 minutes as they cook much faster than dried versions.
What if I can't find star anise?
You can substitute with 1/2 teaspoon Chinese five-spice powder or simply omit it, though you'll lose some of the signature aromatic flavor.
How long will leftovers keep?
Store in refrigerator for up to 3 days, but note that noodles will continue to absorb broth and become softer over time.