Introduction

This Winter Warmer Soup is a comforting and flavorful blend of aromatic spices, fresh vegetables, and soothing broth. Perfect for chilly days, it combines healing ingredients like turmeric, ginger, and garlic to create a nourishing meal that is both satisfying and easy to prepare.

A deep white bowl filled with clear broth soup showing one whole bok choy at the center with bright green leaves and white stems, floating alongside sliced white mushrooms and fresh green cilantro leaves near the edge of the bowl. Small drops of red chili oil dot the surface of the broth, giving a slight sparkle. The bowl is placed on a round woven beige mat sitting on a white marbled surface, with part of another white bowl with similar soup visible in the background on the upper left. A pair of wooden chopsticks rests on the surface near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon oil (optional, see note for oil-free cooking)
2-3 bay leaves
5-6 peeled and finely diced or minced garlic cloves
1-2 inch grated ginger root
2 stalks celery, finely chopped
4 cups low sodium vegetable stock or water
1 teaspoon turmeric powder
⅛ teaspoon ground black pepper
Handful of cilantro, chopped
1 Tablespoon lime or lemon juice
Salt to taste
Red chili flakes or chili garlic sauce to taste
4 baby bok-choy, rinsed, washed, slit in the middle, cut into bite-sized pieces
1 onion, diced
2 cups mushrooms, quartered
1 cup thin rice noodles

Instructions

Step 1: Heat 1 teaspoon oil in a heavy-bottomed pot. Add onions, mushrooms, and bok-choy. Sauté on high heat until mushrooms release water and darken. Flip bok-choy to char both sides. Remove and set aside.
Step 2: In the same pot, heat 1 teaspoon oil. Add celery, bay leaves, garlic, and ginger. Sauté on low heat, stirring frequently, until softened (about 3 minutes).
Step 3: Add turmeric and black pepper. Stir continuously on low heat for about 30 seconds to avoid burning the spices.
Step 4: Pour in 4 cups of vegetable stock or water. Bring to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and season with salt and lime or lemon juice.
Step 5: Place cooked bok-choy, mushrooms, and rice noodles in serving bowls. Ladle hot soup over them. Garnish with cilantro, chili flakes or chili garlic sauce, and additional black pepper if desired. Serve immediately.

Tips & Variations

For an oil-free version, skip the oil and lightly steam the vegetables before adding them to the soup.
Adjust the level of chili flakes or chili garlic sauce to control the heat.
Use gluten-free rice noodles if you want a gluten-free meal.
Swap baby bok-choy for spinach or kale for a different leafy green option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot, adding a splash of water or stock if needed to loosen the broth. Rice noodles are best added fresh when serving, as they can become mushy if stored with the soup.

How to Serve

A white bowl filled with a clear yellow broth containing thin, light brown noodles layered across the bottom. On top, there are several thinly sliced light beige mushrooms with dark edges scattered around. A bright green half bok choy sits on one side, its leaves textured and fresh. Near the bok choy, there is a small cluster of fresh dark green cilantro leaves. Small reddish-orange oil droplets float on the surface of the broth. The bowl is placed on a white marbled surface with a white spoon and light wooden chopsticks resting nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in an Instant Pot?

Yes, you can. Start by sautéing the onions, mushrooms, and bok-choy on high using the sauté function until softened and charred. Then sauté the celery, bay leaves, garlic, and ginger before adding spices and stock. Cook on Manual/Pressure Cook for 5 minutes, followed by a natural pressure release. Add the cooked vegetables and noodles before serving.

What can I substitute if I don’t have turmeric?

If turmeric is unavailable, you can omit it or use a small pinch of ground cumin or curry powder for a different but complementary flavor. Turmeric adds color and earthiness, but the soup will still be tasty without it.