Description
A light yet comforting soup balancing bok choy’s sweetness with aromatic garlic and ginger, perfect for pairing with warm breads.
Ingredients
- 1 tablespoon neutral oil (like avocado or light olive oil)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth (or halal chicken stock)
- 1 pound baby bok choy, rinsed and halved lengthwise
- 1 medium carrot, thinly sliced
- 1 cup shiitake or cremini mushrooms, sliced
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper, to taste
- Optional: cooked rice or soba noodles, chopped scallions, sesame seeds, or a soft-boiled egg
Instructions
- Prepare ingredients: Wash and halve the bok choy, slice the vegetables, and measure out your broth.
- Sauté aromatics: In a large pot over medium heat, warm the oil. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
- Build the broth: Add sliced carrots and mushrooms, then pour in the vegetable broth. Bring to a gentle simmer and cook for 8–10 minutes.
- Add bok choy and seasonings: Stir in bok choy and soy sauce. Simmer 3–5 minutes until greens are tender but bright. Finish with sesame oil, salt, and pepper.
- Serve: Ladle the soup into bowls. Optionally add rice or noodles, topped with scallions and sesame seeds, or a soft-boiled egg.
Notes
Keep bok choy crisp by adding it at the end of cooking. Taste before adding extra salt, as soy sauce is salty. Try adding miso for depth or cooked grains for heartiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian