bok choi

Cozy Udon Soup with Greens, Garlic, and Mushrooms



  • 2 leeks 

  • 2 cloves garlic 

  • 1/2 ounce of ginger

  • 1 pint shiitake mushrooms

  • 1 head of bok choy (about 12 oz)

  • 2 cups of spinach 

  • 2 tablespoons soy sauce

  • 4 cups vegetable or chicken stock 

  • 9 ounces of udon noodles 

  • 2 teaspoons of sesame oil  




  1. Clean and prepare leeks cutting lengthwise and then crosswise into 1/4 inch slices. Let leeks soak in a bowl of water to allow any sediment to sink to the bottom, 

  2. Finely mince or grate garlic and ginger and dice mushrooms. Rinse and thinly  slice up bok choy lengthwise. 

  3. Heat a tablespoon of oil in a medium sized pot. Add leeks and sauté for 3 minutes, or until they’ve softened.

  4. Add garlic, ginger, mushrooms, and boy choy to pot and sauté for another 5 minutes, being careful not to burn the garlic.

  5. Stir in vegetable broth and soy sauce and bring soup to a boil. Once boiling, reduce heat to a simmer for about 5 more minutes.

  6. Add udon noodles and sesame oil. Let soup continue to simmer for 3 more minutes. 

  7. Add spinach and cook until bright green (about 1-2 minutes) 

  8. Serve and enjoy!

Salmon & Shoots Stir-Fry



  • 1/4 cup teriyaki sauce

  • 1 teaspoons sesame oil

  • 1 tablespoon fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1/2 pound salmon filet, skinned 

  • 1 tablespoon vegetable oil

  • 1 small onion, diced

  • 1 pint mushroom medley, sliced

  • Handful fava bean or buckwheat shoots

  • 2 small heads bok choy (stems sliced, leaves left whole)

  • 1 tablespoon sesame seeds (optional)


  1. Cut salmon into one-inch cubes.

  2. Combine teriyaki sauce, sesame oil, garlic, and ginger in a large bowl or glass baking dish, and let salmon marinate (covered) for up to 30 minutes in refrigerator.

  3. In a large wok or skillet, saute mushrooms and onions on medium-high heat for 5-8 minutes, or until onions are translucent and mushrooms are tender and brown.

  4. Add salmon and its marinade and saute until salmon is light pink and opaque (~4 minutes).

  5. Serve on its own or over rice. Top with shoots, sliced green onion and sesame seeds if desired. 

Bok Choy and Mushroom Stir-Fry



  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper


  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.


  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce


  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon


Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil


  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice


  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Sautéed Asparagus & Bok Choi

asparagus and bok choi intervale food hub

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type: Side - Veggie | Diet: Vegan/GF/DF

  • 3-4 stems asparagus
  • 1 -2 heads of bok choi
  • 2-3 tbsp coconut oil (I use this to add flavor, but you can use your cooking oil of choice)
  • salt and pepper
  • optional tamari sauce
  1. Rinse the asparagus and cut off any woody bits at the bottom. Slice them in half the long way, then cut into approximately 2 inch lengths
  2. Cut the base off of the bok choi. Rise the leaves. Slice each leaf in half so that you separate the green top from the white bottom part of the leaf. Slice the white pieces into thin strips and set aside. Then, chop the green leafy tops, and set aside. 
  3. Heat the coconut oil over medium heat in a medium-sized saucepan for a couple of minutes. Add the asparagus pieces and the white bottom pieces of the bok choi with a sprinkle of salt and pepper. 
  4. Cook until they are just becoming tender, stirring occasionally, about 5 - 7 minutes. These pieces need more cooking time than the leafy greens, which you'll add next.
  5. Test a piece - when the bok choi and asparagus are just a little bit less tender than you like them, add the leafy green tops in to the pan. Stir well, and cover for about 2 minutes. 
  6. Remove from heat and serve - season to taste with salt and pepper and tamari.

Recipe & Photo by Kendall Frost

Miso Soup with Tofu, Carrots, Mushrooms, and Bok Choi

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Soup - Hot | Diet: Vegan/DF

  • ½ package soba noodles

  • Salt

  • Sunflower oil, or another kind of oil that you prefer

  • 3 carrots

  • 1 package of mushrooms

  • 1/2 block tofu

  • 1 medium-sized bok choi

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon rice wine vinegar

  • 4 tablespoons miso, plus more to taste (we like either of the varieties from Rhapsody, which is made in Cabot)

  • 1 scallion (optional)

  • Toasted sesame oil, to taste (optional)


Miso Soup with Carrots, Mushrooms, and Bok Choi
  1. Boil water in a medium pot, add salt until the water tastes nice and briny, and cook half of the soba noodles according to the package directions. Once they’re done, rinse them in cold water, coat with a small amount of sunflower oil, and set aside.

  2. Wash the carrots, trim off their ends, cut them in half to make two carrot “logs,” and then cut those halves lengthwise. Cut the carrot sections into half-moons.

  3. Remove the stems from the mushrooms, and add them to the “stockpile” you keep in your freezer. (If you don’t already have one, you can start one, now! Just store vegetable scraps in a bag or other container in your freezer, and throw them in when you make stock. Don’t make stock, yet? We’ll give you a couple recipes, next week!)

  4. Trim the stem end of the bok choi so there’s no brown, and peel off the individual leaves. Cut them into strips the long way.

  5. Heat sunflower oil in a medium-sized, heavy-bottomed pan. Add the carrots first, sprinkle with salt, and cook, stirring, until they start to tenderize, around 4 minutes. Add the mushrooms and tofu, sprinkle on more salt, and continue stirring. After another three or so minutes, add the bok choi. Cook until the green of the choi is a little brighter, and the leaves are slightly wilted.

  6. Add enough water to cover the vegetables and tofu, 1 tablespoon tamari, and 1 tablespoon rice wine vinegar, and bring to a simmer. Turn off the heat.

  7. Slice the scallion into thin rounds. Portion the soba noodles into bowls, and top with scallion. Drizzle on toasted sesame oil.

  8. Ladle about ½ cup of liquid from the pot into a bowl, and add miso paste (this is easier than adding a blob of miso directly to the soup pot, and then trying to get it evenly dispersed). Stir until blended, and pour the miso into the soup pot.

  9. Taste the soup for seasoning. If it’s not salty enough, you could add more tamari, or more miso. If it needs to be brighter, add additional vinegar. If you’d like it to be nuttier, you can splash on extra sesame oil.

Slicing up bok choi

Slicing up bok choi

Carrots, Mushrooms, and Bok Choi ready for soup!

Carrots, Mushrooms, and Bok Choi ready for soup!

Fried Rice with Bok Choi, Sweet Potatoes and Maple-Miso Sauce

fried rice with bok choi and sweet potatoes.jpg

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore - Vegetarian - DF - GF

To get started with this dish, we roasted a large batch of sweet potatoes. Those take longer to cook that tender bok choi, which were added to the oven later. Bok choi can also be sauteed, steamed, or stir fried. The sauce is a simple addition, featuring miso, a fermented bean paste, which adds a delicious sweet/salty/savory flavor to sauces and dressings. Feel free to stick with regular soy sauce, Sriracha, or your seasoning of choice when you make this dish at home.


  • 1 cup rice
  • 1 large sweet potato, cut into wedges
  • 1 lb bok choi
  • 1 egg
  • 2 tbsp maple syrup
  • 2 tbsp miso
  • 2 tbsp water
  • 2 tbsp soy sauce
  • salt and pepper to taste
  • oil for cooking


  • Preheat your oven to 350F.
  • Toss sweet potato wedges in oil until they are lightly coated. Spread evenly on a roasting pan and roast for about 30-40 minutes, or until they have caramelized brown edges.
  • Meanwhile, following the instructions on the packaging, steam rice (20-45 minutes, depending on the type you're using)
  • For the last 10-15 minutes of roasting sweet potatoes, drizzle some oil on your bok choi and add them to the roasting pan 
  • When veggies and rice are cooked: heat a tablespoon of cooking oil in a pan. Add rice and cook for a few minutes, stirring often, then add vegetables and stir. 
  • Crack an egg into the pan and scramble-as you are scrambling bring in the rice and veggies until the egg is cooked an everything is combined well
  • To make your sauce, mix water, miso, soy sauce, and maple syrup together, then drizzle over your rice and enjoy

Ginger Bok Choi Soup with Rice Noodles

Ginger Bok Choi Soup With Rice Noodles

This soup is simple and easy to make, but definitely doesn't lack in flavor. The ginger and garlic pack a lot of punch in this dish and the noodles and bok choi help to give it more substance. Add in protein like chicken or tofu to make this soup even more filling!


  • 2 cups broth, 2 cups water

  • 2 cloves of garlic

  • 1 inch knob of ginger

  • 2-3 bok choi

  • Rice noodles


  1. Bring broth and water to a boil

  2. Add diced garlic and grated ginger and simmer for 5 minutes

  3. Cut the bok choi leaves from the stems and add stems to the broth. Allow to cook for 5 minutes, then add the leaves

  4. Add the noodles to the simmering broth and allow to cook until done

  5. Add salt and pepper to taste and serve


  • Feel free to use 4 cups of broth instead of half broth/half water

  • Garnish with toppings like sesame seeds, red pepper flakes, or green onions