Bok Choy Soup (Vegetarian)
This healthy, delicious and simple bok choy soup takes just 20 minutes to make from start to finish using everyday ingredients! It's flavourful, umami-rich (thanks to shiitake mushrooms) and full of leafy green goodness. A perfect and easy Chinese soup to compliment a hearty meal and hit your daily veggie intake at the same time!
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Servings: 4 people
Calories: 174kcal
Ingredients
- 2 bunches bok choy stems separated, washed, core halved
- 2 tomatoes large, cut into wedges
- 4 dehydrated shiitake mushrooms
- 2 slices ginger thin slices
- 1½ litre (6 cups) vegetable stock or chicken stock
- ½ tablespoon soy sauce
- 2 tablespoon olive oil or neutral tasting oil
Instructions
- In a large pot, combine stock, shiitake mushrooms, ginger and tomatoes. Bring up to a boil then simmer with the lid on for 10 minutes.
- Remove the lid, increase the heat to high. Add soy sauce, oil and bok choy. Push the bok choy down with a ladle to submerge it into the stock. Cook at boiling point for 1 minute then turn the heat off. (note 1)
- Taste the stock and adjust for seasoning (salt) if required. Serve.
Video
Notes
1. Overcooking bok choy will result in the vegetable losing its vibrant green colour - it'll turn dull and brownish. A little less appetising in appearance although perfectly good to eat.
Variations to try:
- Add fresh mixed mushrooms like enoki mushrooms and oyster mushrooms along with bok choy at the end.
- Add Chinese pork or fish meatballs to the soup. It'll also add an extra layer of flavour. You can find Chinese meatballs for soups (and hotpots) in Asian supermarkets in the frozen section.
- Add tofu cubes to add protein to the soup and keep it vegetarian if desired.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 174kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Potassium: 1230mg | Fiber: 5g | Sugar: 10g | Vitamin C: 198mg | Calcium: 448mg | Iron: 4mg