Slow-Simmered Bamboo Shoot and Mushroom Noodle Soup

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A delicate, umami-rich broth featuring tender bamboo shoots, earthy mushrooms, and silky rice noodles in a soothing broth. This Chinese recipe, ready in about 50 minutes, pairs dried bamboo shoots, shiitake mushrooms, chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1/4 cup dried bamboo shoots
• 4 oz shiitake mushrooms
• 4 cups chicken stock
• 8 oz rice noodles
• 2 cups bok choy
• 2 cloves garlic
• 1 inch ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 3 green onions
• 1/4 tsp white pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1/4 cup dried bamboo shoots in warm water for 2 hours, then slice thinly.
2. Step 2: In a pot, combine 4 cups chicken stock, 4 oz sliced shiitake mushrooms, 1 inch sliced ginger, and 2 minced garlic cloves; simmer 15 minutes on medium-low.
3. Step 3: Add soaked bamboo shoots, simmer 10 minutes more.
4. Step 4: Bring broth to gentle simmer, add 8 oz rice noodles, and cook 5 minutes until tender.
5. Step 5: Stir in 2 cups chopped bok choy, cook 2 minutes until wilted.
6. Step 6: Add 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper; stir to combine.
7. Step 7: Divide into bowls, top with 3 sliced green onions, and serve immediately.