BOK CHOY SOUP RECIPES

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BOK CHOY & PORK SOUP (白菜猪肉汤) | MADE WITH LAU



Bok Choy & Pork Soup (白菜猪肉汤) | Made With Lau image

Learn one of my dad's go-to recipes that's easy, quick, and healthy!

Provided by Made With Lau

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

1 lb baby bok choy
4 oz pork chop
14 oz chicken broth
5 cups water
ginger
1 tsp oil
1 tsp salt
1 tsp chicken bouillon
1 tsp cornstarch
1 tsp oyster sauce
1 tbsp water

Steps:

  • Having grown up with bok choy, my parents are masters at keeping it fresh. They usually buy bok choy in bulk (5-6 pounds at a time), so they have a bunch of tips for maximizing freshness.
  • To prepare our pork chops, we'll first need to trim away the fatty edges.
  • You'll need to wash the baby bok choy thoroughly:
  • The stalks of bok choy are all inherently different sizes, so we'll want to make two cuts for the bigger stalks:
  • Set your stove to high heat. In a pot, we'll bring water and chicken broth to a boil.
  • Once the pot has come to a boil, we'll throw in our bok choy, starting with the stems/roots. These are thicker and take longer to cook.
  • Once the bok choy has returned to a boil, add the pork slices a few at a time, making sure to separate them from one another. We can also add chicken bouillon (optional).
  • After you’ve cooked it, we can keep the bok choy in the soup and eat it as is.

VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY RECIPE: H…



Vietnamese Chicken Meatball Soup with Bok Choy Recipe: H… image

Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories     Lunch

Total Time 06 hours 45 minutes

Prep Time 45 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 19

1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
2 serrano peppers, seeded and minced
1 garlic clove, minced
1/2 pound ground chicken
2 tablespoons peanut oil
SOUP:
6 cups chicken or vegetable stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 small onion, cut into thin strips
1 cup bok choy leaves, cut into 1-inch strips
1 cup fresh baby carrots, julienned
1 cup julienned roasted sweet red peppers
3 serrano peppers, julienned
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup panko bread crumbs, optional
1 large egg, beaten

Steps:

  • In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker., Add stock, tomatoes, onion, bok choy, carrots, red peppers, julienned serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes. Freeze option: Before adding egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Nutrition Facts : Calories 147 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 836mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

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