Spicy Ginger Lemon Soup with Mushrooms (vegan, grain free, gluten free)

Spicy Ginger Lemon Soup with Mushrooms (vegan, grain free, gluten free)

This simple Ginger Lemon Soup with Mushrooms is a spicy, flavorful and nourishing concoction we’ve enjoyed on warmer days during springtime. Add chicken or tempeh for more substance or enjoy this light, lemony soup as it is!

Our CSA farmer seems to love himself some bok choy because we’re getting tons of it in our weekly box. No complaints! We love it, too! However, with my relatively limited repertoire of Asian dishes, I tend to make the same dishes over and over so this week, I branched out and made soup. Bok Choy soup, if you will.

First try – a success!
I had a stroke of luck as the soup turned out almost perfect the very first time I made it – very balanced and incredibly flavorful. The only change I made to the final recipe: Less ginger. My soldier, however, had no complaints whatsoever about the degree of “zing” and didn’t think the recipe needed any work at all but I still adjusted the amount of ginger a little; I mean – – we eat hot, spicy food all the time and I forget sometimes that we have built a tolerance for it.

This soup is perfect for springtime; I added a slice of lemon to increase the freshness of it; overall, I’m super chuffed with how it turned out! I hope you guys enjoy it as much as we do.

In case you weren’t tuned in last week, here is another Asian style dish you may enjoy:

Easy Vegan Spring Veggie Stir Fry


Spicy Ginger Lemon Soup with Mushrooms (vegan, grain free, gluten free)
Prep time
Cook time
Total time
Serves: 4
  • 2 heads baby bok choy
  • 1 qt vegetable broth
  • 8 oz mushrooms, sliced
  • 1 bunch scallions (about 5 pieces), thinly sliced; separate white from green parts
  • 3 cloves garlic, thinly sliced
  • 1 "1/2 piece ginger (from a big root), thinly sliced
  • 2 tablespoon soy sauce (grain & gluten free)
  • ¼ teaspoon red pepper flakes
  • 1 organic lemon, sliced
  1. Separate bok choy leaves from stalks; cut leaves into half and slice stalks.
  2. In a medium size pot, bring broth to a boil.
  3. Add mushrooms, scallion-whites, garlic, ginger and simmer for ca. 7-8 minutes.
  4. Add bok choy stalks and simmer for an additional 2-3 minutes or until bok choy stalks are tender.
  5. Turn heat down to low and add bok choy leaves, soy sauce and red pepper flakes.
  6. Simmer for another 1-2 minutes and serve immediately with scallion-greens and a lemon slices. Enjoy!


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  1. says

    Either I have a.d.d or your dog is way too cute for words. I’m like oh look at that stir fry, oh look at that dog, back to the stir fry, back to the dog. Ha. Both equally awesome.

  2. Erica says

    Hi Rose

    I made this delicious soup tonight. The flavours are stunning, just spicy enough and really refreshing. I added a small amount of diced tofu (only because it was in the fridge and needed to be used).

    This will be a firm favourite.

    Thanks for the recipe.

    • Rose says

      Hi Erica,
      I am super glad you liked the soup! I bet the tofu tasted great in it :)
      Thanks for taking the time to comment!
      Have a wonderful weekend :)

  3. Tracey says

    This soup is so good. I loved the flavor and simplicity :) thanks so much! I made it tonight and loved every spoonful! Thank you.

    • Rose says

      Tracey, thank you for your feedback :) I’m super glad you like the soup! It has become a staple in our house.

  4. Ruth says

    Hi Rose, I made this last night. My husband & I love it. It was absolutely delicious!
    Thank-you for sharing this. I will definitely be making this one again.
    It was quick, easy and super healthy!

  5. Valerie M says


    I made this soup tonight for my boyfriend and I. While I halved the amount of stock, I kept the amount of veggies the same (I love veggies!). I also added some ramen noodles to make for a little heartier of a dinner.

    Overall, it was a very nice soup and one I will certainly add to my group of ramens. Thanks so much!

    • Rose says

      Hi Valerie, I’m glad you enjoyed the soup! Adding Ramen noodles sounds like a great idea, I’ll have to try this!
      Thanks for your feedback :)

  6. Angeleah says

    Thank You.
    I ldid make some modifications. I will make it again the same way. I used “better than bouillon” 1 heaping TBSP in 8 cups water and double the soy sauce instead. (without the extra water it was more like a stew) other ingredient qty I kept the same. Also added 1tsp apple cider vinegar and then at the end, turned off the heat and added 2 scrambled eggs swirled in clockwise and then counter clockwise with chopsticks. (I’m obviously not vegan) I used 1/8 lemon wedge squeezed into soup as I find as rinds sit in liquid they become too bitter for my taste.

    • Rose says

      Wow!! A lot of fantastic ideas here, Angeleah!! Well, I’m not vegan either and I would totally add the egg to give this soup more substance! I love that you have added vinegar, I’ll try that next time! Thanks for sharing your way of making this soup :)


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