Bok Choy Soup
Try this truly Chinese-style bok choy soup for a uniquely savory and flavorful way to enjoy more vegetables with your dinner. {Gluten-Free, Vegan}
Servings: 4 servings
Ingredients
- 1 tablespoon sesame oil
- 1/4 cup zha cai (Chinese pickled mustard plant stem) (*Footnote 1)
- 2 ” (5 cm) ginger , minced
- 1 green onion , sliced
- 4 cups low-sodium vegetable broth
- 6 to 8 heads baby bok choy , halved or quartered depending on the size
Instructions
- Heat the sesame oil in a medium-sized pot over medium-low heat. Add the zha cai, ginger, and whites of the green onion. Saute for 3 to 5 minutes, or until they become fragrant and just start to brown.
- Add the vegetable stock and bring to a boil.
- Add the bok choy and bring the stock back up to a simmer. Cover the pot and cook until the bok choy is tender, about 5 minutes.
- Add the greens of the green onion and a drizzle of sesame oil if desired. Adjust the seasonings to taste with a pinch of sugar, salt, or a splash of the zha cai pickle liquid. (*Footnote 2)
Notes
- Depending on the brand of zha cai you buy, it comes in different sizes. If you bought the whole stems, cutting them into thin slices is the best way to release the flavor. If you bought the cut type, then you can add them directly into the soup.
- The flavor of the soup is largely determined by the type of vegetable stock and the brand of zha cai you buy. Adjust the taste at the end according to your taste.
Nutrition
Serving: 1serving, Calories: 55kcal, Carbohydrates: 5.9g, Protein: 1.1g, Fat: 3.4g, Saturated Fat: 0.5g, Sodium: 561mg, Potassium: 173mg, Fiber: 0.9g, Sugar: 2g, Calcium: 70mg, Iron: 1mg