CHINESE VEGETABLE SOUP WITH BOK CHOY RECIPES

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CHINESE CHICKEN SOUP WITH BOK CHOY RECIPE | ALLRECIPES



Chinese Chicken Soup with Bok Choy Recipe | Allrecipes image

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

Provided by Elizabeth Wildenhaus Horn

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Total Time 41 minutes

Prep Time 15 minutes

Cook Time 26 minutes

Yield 6 cups

Number Of Ingredients 13

6 cups chicken broth
1 bunch green onions, sliced
4 cups chopped bok choy
¼ cup soy sauce
1 small carrot, cut into 1/4-inch dice
1 small stalk celery, cut into 1/4-inch dice
2 tablespoons ginger root, peeled and minced
1 tablespoon creamy peanut butter
2 teaspoons sriracha sauce
3 cloves garlic, minced
1 teaspoon white sugar
1 cup chopped cooked chicken
1 (12 ounce) package ramen noodles

Steps:

  • Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
  • Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Nutrition Facts : Calories 224.7 calories, CarbohydrateContent 20.8 g, CholesterolContent 35.4 mg, FatContent 8.3 g, FiberContent 3.6 g, ProteinContent 17.1 g, SaturatedFatContent 1.8 g, SodiumContent 3165.1 mg, SugarContent 6.4 g

ASIAN-INSPIRED VEGETABLE SOUP | RECIPES | WW USA



Asian-inspired vegetable soup | Recipes | WW USA image

Here's an Asian spin on a traditional veggie-packed soup. It tastes like it took hours to make, but all you need is 40 minutes to get it on the table. You only need just one pot to make it too. This soup includes bok choy, Chinese cabbage, garlic, ginger, oyster mushrooms, scallions, snow peas sweet red peppers, and red pepper flakes for a touch of heat. We call for chopped cilantro as the garnish, but feel free to use whatever fresh herbs you have on hand. You can also double the recipe and freeze it in 1-cup servings for a late afternoon snack or dinnertime starter.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 13

2 cup(s) Uncooked bok choy chopped
2 cup(s) Uncooked Chinese cabbage chopped
3 medium clove(s) Garlic clove(s) minced
0.25 cup(s) Ginger root thinly sliced and julienned
4 small Uncooked oyster mushroom(s) chopped
2 cup(s) Uncooked scallion(s) chopped
1 cup(s) Canned water chestnut(s) sliced (8 oz can)
0.5 cup(s) Sweet red pepper(s) thinly sliced
0.25 tsp Crushed red pepper flakes
6 cup(s) Fat free reduced sodium vegetable broth
2 cup(s) Snow peas stringed
2 Tbsp Low sodium soy sauce
0.5 cup(s) Cilantro finely chopped

Steps:

  • Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
  • Stir in soy sauce and cilantro. Yields about 1 cup per serving.

Nutrition Facts : Calories 16 kcal

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CHINESE CHICKEN SOUP WITH BOK CHOY RECIPE | ALLRECIPES
A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.
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