This bok choy soup (白菜) recipe produces a broth with a little kick.
This common chinese vegetable has milky white stems with dark green leaves. The stems are shaped like soup spoons and are mild tasting.
The larger variety resembles the swiss chard and is therefore also known as the chinese chard.
Find out more about the bok choy.
Since bok choy and swiss chard is fairly similar, you can replace with swiss chard if you have some. I believe swiss chard might be larger and have tougher leaves, so they may need to be sliced thinner or omit the leaves entirely.
I usually separate the stems and break them into smaller pieces by hand. However, this recipe calls for thinly shredded bok choy, so there is no need to separate the stems from each other. Just slice away.
Be careful when handling the chilli as the seeds contain the most heat. Do not touch them with your fingers. Wear gloves if possible or just use the back of the knife and scrape them off.
Ingredients450g bok choy
600ml vegetable stock
1 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tbsp caster sugar
1 tbsp dry sherry or cooking wine
1 fresh chilli
1 tbsp cornstarch
2 tbsp water
Directions
- Wash the bok choy thoroughly and cut thinly
- Slice the chilli in half lengthwise, remove the seeds and slice into thin strips
- Mix the vinegar, soy sauce, caster sugar, and cooking wine together well
- Bring the stock to a boil in a large saucepan
- Add the bok choy, vinegar mixture and sliced chilli
- Bring back to a boil, lower to a gentle simmer and cook for about 5 minutes or until the bok choy is cooked but still green
- Add the cornstarch to the 2 tbsp water to form the cornstarch mixture
- Pour the cornstarch mixture slowly into the soup stirring while you pour to thicken the soup slightly.
Recipe link: Vegetarian bok choy soup with a kick
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