Gail’s Recipe Book

Bok choy soup recipe (上海青菜湯)

Name: Bok choy soup recipe (上海青菜湯)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 18 oz. baby bok choy (halved or quartered); 1 ½ tbsp toasted sesame oil; ⅗ oz garlic clove (thinly sliced, about 3 large); ⅖ oz ginger root (thinly sliced); pinch coarse sea salt (or to taste); 4 oz fresh shiitake (sliced); 1-1.5 tbsp olive oil; 3 ½ cups chicken bone broth (or vegetable stock); 1 tbsp coconut aminos (or to taste); 1 tsp Takii shiitake mushroom seasoning (or chicken bouillon, dashi powder); 2 bulbs spring onions (scallions) (diced); 4 large eggs; ½-1 tbsp white or apple cider vinegar (to add to the boiling water)

Asian

Bok Choy

Soup

4 servings

portionen

10 minutes

aktive zeit

25 minutes

gesamtzeit

Kochen beginnen

Zutaten

18 oz. baby bok choy (halved or quartered)

1 ½ tbsp toasted sesame oil

⅗ oz garlic clove (thinly sliced, about 3 large)

⅖ oz ginger root (thinly sliced)

pinch coarse sea salt (or to taste)

4 oz fresh shiitake (sliced)

1-1.5 tbsp olive oil

3 ½ cups chicken bone broth (or vegetable stock)

1 tbsp coconut aminos (or to taste)

1 tsp Takii shiitake mushroom seasoning (or chicken bouillon, dashi powder)

2 bulbs spring onions (scallions) (diced)

4 large eggs

½-1 tbsp white or apple cider vinegar (to add to the boiling water)

Anweisungen

Prep

Slice the bok choy in half. For large bundles, quarter them. Rinse and clean under cold water. Set aside to drain.

Saute

Preheat a medium-sized soup pot over medium-low heat until it feels warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Saute over medium heat until fragrant, about 1 minute.

Saute

Add the mushrooms and olive oil. Saute for 30 seconds.

Simmer

Add the stock and cover with a lid to bring the broth to boil over medium-high heat, about 4 minutes. Then lower the heat to low and simmer for 5 minutes.

Poach

In the meantime, make soft poached eggs, if using. Please see directions in the notes section.

Season

Taste the broth and adjust with seasonings. I added 1 tbsp coconut aminos and about 1 tsp Takii shiitake mushroom seasoning to add depth and extra flavor.

Cook

Bring the heat up to medium and add the bok choy. place the bok choy stem side down first and leave the leafy parts above the broth so they look like they are standing upwards. Cook the stems for 1-2 minutes then submerge the whole bundle including the leafy parts in the hot broth for 1 minute.

Serve

Turn off the heat. Season with another dash of toasted sesame oil and sprinkle spring onions. Divide the soup into 4 serving bowls and add one poached egg to each bowl. Serve hot or warm.

Nährwertangaben

Portionsgröße

Kalorien

223 kcal

Gesamtfett

15 g

Gesättigtes Fett

3 g

Ungesättigtes Fett

11 g

Transfett

1 g

Cholesterin

186 mg

Natrium

287 mg

Gesamtkohlenhydrate

10 g

Ballaststoffe

2 g

Zucker insgesamt

3 g

Eiweiß

13 g