Last week, my Farmers Market Basket included bok choy, otherwise known as white Chinese cabbage. Bok choy contains vitamin C, fiber, potassium, folate (B9), beta-carotene, and calcium as well as substances that are believed to prevent cancer called indoles.
I found this delicious recipe for a bok choy soup here. Everyone liked it, even the kids. I added some cooked diced chicken to make a meal out of it (it would also be tasty with tofu). I also couldn’t find chili oil at the local grocery store, so I used regular vegetable oil and added some crushed red pepper. I found that there was no need to add salt and pepper at all. This made a great meal, but would also be great to serve with an Asian main course. This soup was quick and easy to prepare, the most time consuming part being the chopping. It’s as good left over as it is fresh.
- 8 cups canned low-salt chicken broth
- 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
- 2 tablespoons minced peeled fresh ginger
- 3 tablespoons fish sauce (nam pla)
- 1 tablespoon soy sauce
- 1 tablespoon oriental sesame oil
- 1/4 teaspoon chili oil
- 3 cups thinly sliced bok choy
- 4 teaspoons rice vinegar
- 2 green onions, sliced
Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with green onions and serve.