Kimchi-Infused Bok Choy Soup
A gut-friendly soup that resolves unexpected bloating through fermented kimchi and easily digestible bok choy. Simmered to perfection in 40 minutes with no added sugars. This korean-inspired whole30 ready in about 40 minutes pairs heads, chopped bok choy, drained kimchi, medium, thinly sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 heads, chopped bok choy
- 1/2 cup, drained kimchi
- 1 medium, thinly sliced carrots
- 1 tbsp minced ginger
- 2, minced garlic cloves
- 3 tbsp coconut aminos
- 4 cups bone broth
Instructions
- Step 1: In a large pot, heat 4 cups bone broth over medium-high heat until it reaches a rolling boil, then add 3 chopped bok choy heads, 1 medium thinly sliced carrot, 1 tbsp minced ginger, and 2 minced garlic cloves; simmer for 8 minutes until vegetables are tender-crisp.
- Step 2: Stir in 1/2 cup drained kimchi and 3 tbsp coconut aminos, reducing heat to low and simmering gently for 5 minutes to let flavors meld without boiling the kimchi.
- Step 3: Remove from heat and let sit for 3 minutes to allow the kimchi's probiotics to activate before serving, ensuring the soup is warm but not scalding.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kimchi-Infused Bok Choy Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kimchi-Infused Bok Choy Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heads, chopped bok choy from drying out.
Can I substitute ingredients in Kimchi-Infused Bok Choy Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kimchi-Infused Bok Choy Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kimchi-Infused Bok Choy Soup?
Korean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
