I had some Bok Choy sitting in the fridge that I never got to stir fry for dinner, and I didn’t want to waste this peppery vegetable. So since I’ve always wanted to try a Bok Choy soup, I whipped this recipe together from scratch and some quick cooking wits. Pretty good, and fine for a cold Fall or Winter evening.
- 1 lb Bok Choy, washed, see preparation below
- 1 Medium Yellow Onion, quartered and cut thin
- 1/2 C Carrots, about 2 medium stalks, quartered and cut in 1/4″ pieces
- 2 Celery stalks, sliced/chopped 1/4″ pieces
- 1 T EVOO
- 3 cloves Garlic, chopped
- 8 oz package Baby Portabella or Cremini Mushrooms, sliced
- 32 oz Chicken/Vegetable broth, low sodium
- 1/4 t Ginger, ground
- 1/4t Tumeric, ground (more if you like it spicy)
- Salt, to taste
- Pepper, to taste
- Green Onions, green parts only, chopped, for garnish
1/2 lb Chicken (or Turkey), cooked, in bite size pieces
- Prep Bok Choy: separate white stalks and greens; trim stalks of the thick ends, the rest sliced into 1/4″ pieces; greens cut to 1/4 to 1/2″ pieces.
- In a large Dutch oven or large pot, heat EVOO over medium high heat until shimmering.
- Add Bok Choy stalks, Onion, Carrots, Celery: cook, stirring frequently, until tender, about 7-10 minutes.
- Add Garlic, Ginger, and Tumeric, and cook until fragrant, about 1 minute.
- Add Chicken broth (or Vegetable broth if Vegan); bring to boil.
- Turn heat down to medium high; add Mushrooms and Bok Choy leaves; cook, stirring frequently, until Mushrooms are tender and Bok Choy leaves are wilted.
- Add Green Onion and serve.
- Add Chicken at Step 6, and heat through before adding Mushrooms and Bok Choy green leaves.
- If soup is too thick, thin with more broth or water.