Ingredients
- 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
Method
- 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.
Notes
- 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.