Bok choy soup recipe (上海青菜湯)
This Bok Choy Soup is full of flavor, vegetarian-friendly, and ready in 20 mins! This Asian soup with bok choy is vegan or vegetarian, easy and healthy!
Servings: 4 servings
Ingredients
- 18 oz. baby bok choy halved or quartered
- 1.5 tbsp toasted sesame oil
- 0.6 oz garlic clove thinly sliced, about 3 large
- 0.4 oz ginger root thinly sliced
- pinch coarse sea salt or to taste
- 4 oz fresh shiitake sliced
- 1-1.5 tbsp olive oil
- 3.5 cups chicken bone broth or vegetable stock
- 1 tbsp coconut aminos or to taste
- 1 tsp Takii shiitake mushroom seasoning or chicken bouillon, dashi powder
- 2 bulbs spring onions (scallions) diced
For the poached eggs (optional):
- 4 large eggs
- ½-1 tbsp white or apple cider vinegar to add to the boiling water
Instructions
- Slice the bok choy in half. For large bundles, quarter them. Rinse and clean under cold water. Set aside to drain.
- Preheat a medium-sized soup pot over medium-low heat until it feels warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Saute over medium heat until fragrant, about 1 minute.
- Add the mushrooms and olive oil. Saute for 30 seconds.
- Add the stock and cover with a lid to bring the broth to boil over medium-high heat, about 4 minutes. Then lower the heat to low and simmer for 5 minutes.
- In the meantime, make soft poached eggs, if using. Please see directions in the notes section.
- Taste the broth and adjust with seasonings. I added 1 tbsp coconut aminos and about 1 tsp Takii shiitake mushroom seasoning to add depth and extra flavor.
- Bring the heat up to medium and add the bok choy. place the bok choy stem side down first and leave the leafy parts above the broth so they look like they are standing upwards. Cook the stems for 1-2 minutes then submerge the whole bundle including the leafy parts in the hot broth for 1 minute.
- Turn off the heat. Season with another dash of toasted sesame oil and sprinkle spring onions. Divide the soup into 4 serving bowls and add one poached egg to each bowl. Serve hot or warm.
Video
Notes
How to make soft poached eggs:
- Bring a pot of water to boil (about 4-inch/ 2.54cm) deep and add a small dash of vinegar.
- Crack one egg into a small ramekin or bowl.
- Stir the water to create a vortex.
- Gently slide the egg into the middle of the vortex and set a timer for 3 minutes.
- Once the egg is done, use a slotted spoon to remove the poached egg.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 10g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 287mg | Potassium: 363mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5952IU | Vitamin C: 59mg | Calcium: 186mg | Iron: 2mg