Once you know how to cook bok choy you will be able to make the most delicious and easy bok choy soup. The following bok choy recipe Chinese style boasts garlic, turmeric, ginger, lemongrass and noodles.
How to Serve Bok Choy Soup
It’s a hearty lunch or supper. Feel free to add chilies if you want to up the heat level a bit, or swap the soy sauce for tamari if you want to. You might like to make some delicious wontons to pair with this too.
Although roasted bok choy and sautéed bok choy both have their place in my heart, I do love a good bok choy soup. This cabbage-like ingredient doesn’t take long to cook and it tastes so good.
Other Ideas for Cooking this Vegetable
If you have some left over, stir-frying it also good. Slice some bok choy then cook in a splash of oil with some minced garlic.
When it’s almost tender, all sesame oil and soy sauce to taste. You can also throw some into pretty much any Asian soup recipe where you want to add some greens! Whether you base the soup on this delicious Asian vegetable or simply add it as one component, you will be glad you did.
Preparing bok choy is a simple matter of rinsing it then cutting it into pieces. Smaller baby bok choy can be halved or quartered lengthwise while you’ll need to cut up the bigger ones more.
Is Bok Choy Keto?
Also known as Chinese cabbage or pak choi, you should add this veggie to your shopping list when you next go to the store.
You can include this healthy vegetable on a low carb eating plan and I often enjoy it. 1 cup of bok choy which is about 70g contains 1½g total carbs, making it a great option for keto.
You can even add some to the following recipe if you use keto noodles in place of the higher carb options.Print
Bok Choy Soup with Eggs and Noodles
Bok choy is paired with boiled eggs, noodles and more to make this easy yet delicous bok choy soup recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stove
- Cuisine: Chinese
- 2 heads baby bok choy
- 3 minced garlic cloves
- 32 fl oz (950ml) chicken or vegetable stock
- 2 packages uncooked noodles (rice noodles, buckwheat sweet potato noodles or soba noodles)
- 4 halved hard-boiled eggs
- 2 teaspoons ground turmeric
- 1 tablespoon olive oil
- ½ tablespoon minced ginger
- 1 tablespoon minced lemongrass
- 5 green onions (spring onions), each cut into 3 pieces
- ¼ cup plus 2 tablespoons (70ml) soy sauce
- 1 tablespoon toasted sesame seeds
- Heat the oil in a 5-quart (4¾ liter) pot then add the lemongrass, ginger and garlic.
- Cook for a minute without letting anything brown then add 2 teaspoons soy sauce.
- Add the chicken or vegetable stock and bring to a simmer.
- Cut the bok choy in half lengthwise then cut it again and also a third time if the pieces are still big.
- Add the bok choy to the pot along with the noodles and green onions, as well as the turmeric and remaining soy sauce.
- Cook for 5 minutes but don’t let it reach a boil.
- Add more soy sauce and/or turmeric if needed.
- Divide between 4 serving bowls and add a couple of boiled egg halves to each.
- Sprinkle with sesame seeds and serve.
- To boil the eggs for this bok choy soup, put 4 eggs in a pan and add cold water to cover. Bring to a boil then turn the heat off and cover the pan. Leave them for 12 minutes then rinse under running cold water until cool.
- Add anything else you want to this bok choy soup Chinese recipe, including mushrooms (any kind), beansprouts or sliced chilies.
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