Bok choy soup recipe (上海青菜湯)
This easy bok choy soup has crisp-tender greens in a light, savory ginger-garlic broth. Use chicken or vegetable broth and have it ready in 25 minutes.
Servings: 4 servings
Ingredients
- 18 oz baby bok choy about 8–9 inches tall or shorter
- 1½ tbsp toasted sesame oil plus more for serving if desired
- 0.6 oz garlic cloves thinly sliced (about 3 large)
- 0.4 oz fresh ginger thinly sliced
- Pinch coarse sea salt or to taste
- 4 oz fresh shiitake mushrooms sliced
- 1 tbsp avocado oil or another neutral-flavored oil
- 3½ cups chicken or vegetable broth
- 1 tsp light soy sauce plus more to taste
- 1 tsp shiitake mushroom seasoning or Asian chicken bouillon powder (optional)
- 2 scallions diced
For the poached eggs (optional):
- 4 large eggs
- ½ to 1 tbsp white vinegar or apple cider vinegar
Instructions
- Prepare the bok choy: Slice the bok choy in half lengthwise. Quarter larger heads. Rinse well under cold water, especially between the stems. Set aside to drain.
- Sauté the aromatics: Preheat a medium soup pot over medium-low heat until warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Sauté over medium heat until fragrant, about 1 minute.
- Add the mushrooms: Add the shiitake mushrooms and avocado oil. Sauté for 30 seconds.
- Simmer the broth: Pour in the chicken or vegetable broth. Cover and bring to a boil over medium-high heat, about 4 minutes. Reduce the heat to low and simmer for 5 minutes.
- Poach the eggs: In the meantime, make the poached eggs, if using. See the recipe notes below.
- Season the broth: Taste the broth first. Stir in 1 teaspoon light soy sauce and the mushroom seasoning, if using. Taste again and add more light soy sauce or salt only if needed.
- Cook the bok choy: Increase the heat to medium. Add the bok choy stem-side down, keeping the leafy parts above the broth. Cook the stems for 1 to 2 minutes. Then press the bok choy down so the entire bundle, including the leaves, is submerged in the broth. Cook for 1 minute more.
- Finish and serve: Turn off the heat. Finish with a small drizzle of toasted sesame oil, if desired, and sprinkle with scallions. Divide the soup among four bowls. Add one poached egg to each bowl, if using. Serve hot or warm.
Video
Notes
- Broth: Chicken and vegetable broth both work well. I use Pacific Foods, Swanson, or Kettle & Fire. Since brands vary in flavor and saltiness, taste the broth before adding the light soy sauce. If the soup needs more depth, add a little shiitake mushroom seasoning or Asian chicken bouillon powder.
- Make ahead: Slice the garlic, ginger, and mushrooms and wash the bok choy up to 1 day in advance. Pat the bok choy dry and store it in the refrigerator to keep it crisp.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: Bok choy doesn’t freeze well because it turns mushy and loses its texture. If needed, freeze the broth only and add fresh bok choy when reheating. Reheating: For an individual portion, microwave on medium for 1 minute, stir, then microwave for another minute or until hot. You can also reheat the soup gently on the stovetop. The bok choy will soften slightly but will still taste good.
- How to make soft poached eggs:
- Fill a pot with about 4 inches (10 cm) of water. Bring it to a boil, then reduce the heat to a gentle simmer. Add the vinegar.
- Crack one egg into a small ramekin or bowl.
- Gently stir the water to create a vortex.
- Slide the egg into the center of the vortex and poach for 3 minutes.
- Remove the egg with a slotted spoon. Repeat with the remaining eggs.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 10g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 424mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6007IU | Vitamin C: 60mg | Calcium: 190mg | Iron: 3mg
