The past few days I shared two staples that I like to keep on hand for simple weeknight meals.  Now that you’ve got the basics on hand, you’re two steps closer to this awesome weeknight recipe.  This dish has similar flavors to a classic chicken noodle soup made with an Asian spin.  The combination of mushrooms, ginger, bok choy, and soba noodles make this soup fresh, healthy, and satisfying all at once.  Even better, it takes less than 30 minutes from start to finish.  This is just the kind of meal I like to have in my repertoire after a long workday and long drive home with the kids.  It can be so tempting to just order a pizza or pick up sandwiches but with a simple, healthy option that tastes fantastic, I’m always glad we stayed home instead.  The kids loved this meal just as much as we grown ups did, and this made great leftovers for lunches the next couple of days.  Enjoy!

Note: This could easily be made vegetarian/vegan by using veggie broth in place of the chicken broth and additional mushrooms in place of the chicken.  I may try it that way next time because the mushrooms are definitely my favorite part of this soup.


1 tbsp. vegetable oil
2½ cups mushrooms, trimmed and sliced (shiitake or cremini)
4 scallions, sliced, with white and green parts separated
3 cloves garlic, minced
2-3 tsp. grated fresh ginger (peeled)
5 cups reduced-sodium chicken stock
2 cups water
6 oz. soba noodles
2 cups shredded cooked chicken
12 oz. baby bok choy, ends trimmed
Juice of 1 lime
1 tbsp. low-sodium soy sauce
Kosher salt, to taste


  • 01

    Heat the oil in a stockpot or Dutch oven over medium-high heat.  Add the mushrooms, white scallion parts, garlic and ginger to the pan.  Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.  Stir in the chicken stock and water and bring to a boil.

  • 02

    Add the soba noodles to the pot and cook at a boil for 5 minutes.  Stir in the shredded chicken and bok choy and cook 2 minutes more, until noodles are tender and bok choy is wilted and slightly softened.  Stir in the lime juice and soy sauce.  Adjust seasoning with kosher salt if needed.  Top with scallion greens.  Serve warm.

  • Jess

    This looks delicious! I have been looking for a good soba noodle recipe for a while, thanks :)

  • Liz @ Tip Top Shape

    Love this! I’m always looking for quick and simple dinners.

  • Annie @Annie’s City Kitchen

    This looks similar to a soup at one of my favorite restaurants. Just comfort in a bowl. Definitely giving this a try :)

  • Liz N.

    This is definitely comfort for food to me. I would choose this over traditional chicken noodle soup…and not just because I’m Asian! LOL! I agree that mushrooms would be my favorite part because they give the dish such a meatiness. I love oyster and baby bella mushrooms too so I would add those to the mix. Thanks for another great way to use homemade chicken stock and pre-shredded chicken!

  • Sasha

    I literally made this last night after having pinned it months ago. It was great! Kind of like pho, since we also added some jalapenos at the end.

  • Caroline L.

    That looks like the ultimate comfort food! It’s rainy and cold right now… this would be so perfect.

  • Oh how I want to curl up with this soup. And master chop sticks so I can look so much cooler munching it!
    I can never have enough ideas for quick week night meals, and I adore mushrooms. This looks perfect for fall Wednesday night!

  • Ashley @ Wishes and Dishes

    Never had soba noodles but been wanting to try them. Looks so good!

  • deliciouspot

    That looks like so comforting and yummy! perfect for dinner.

  • Zee

    Looks like great comfort food!

  • Jersey Girl Cooks

    Great soup! I like the Asian spin as I am always getting soup from my local Pho restaurants.

  • Kim Handzo

    I wish i’d seen this post before i went hurricane sandy shopping! I would love to have that on hand this week!


  • calita

    im going to make this this week. wish me luckkk! :D

  • Brooke

    I made the vegetarian version for dinner tonight- I used low sodium veggie broth, extra shiitake mushrooms, and a shiitake mushroom-marinated tofu I found at the local organic market, and added a smidge of fresh cracked black pepper. Very good, though I think it’ll get better after a day or so…give the flavors a bit more time to meld :) I also think this would be fabulous with some sriracha…which would be an especially great vegetarian comfort food option for those with the sniffles this winter!

  • sweetsugarbelle

    Soooooo impeessed!!!

  • Leslie

    Just made this soup last night for dinner (with some slight changes), and it was fantastic! Such a quick, easy, and delicious weeknight dinner. I used cremini mushrooms, tossed in some green beans that needed to be used up, and used only 2 tsp of soy sauce. I think I’ll add more bok choy and less soba next time. Can’t wait to make it again!