A Collection of Bok Choy Soup Recipes 小白菜汤谱

A collection of bok choy soup recipes using chicken, pork, or on its own.

The most common method of cooking bok choy in Singapore is in soups. They can be added to any soup. Broth, creamy, laksa, curry, and more.

They cook quickly so they are added at the final stage of cooking. Here are a few bok choy soup recipes for your consideration. 

Spicy bok choy soup (vegetarian recipe)

This recipe produces an Asian broth with a little heat. A vegetable stock is used here, making this a vegetarian soup. 

I usually separate the bok choy stem by stem and break them into smaller pieces by hand. However, this recipe calls for chopped bok choy, so there is no need to separate the stems from each other. Just chop 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.

This recipe is a really basic one. If you have leftover meat cuts like pork or chicken, you can add them to the soup.

Ingredients

  • 450g bok choy
  • 600ml vegetable stock
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon caster sugar
  • 1 tablespoon dry sherry or cooking wine
  • 1 fresh chilli
  • Cornstarch solution (1 tablespoon cornstarch, 2 tablespoon water)

Directions

  1. Wash the bok choy thoroughly and roughly chopped
  2. Slice the chilli in half lengthwise, remove the seeds and slice into thin strips
  3. Mix the vinegar, soy sauce, caster sugar, and cooking wine together well
  4. Bring the stock to a boil in a large saucepan
  5. Add the chopped bok choy, vinegar mixture and sliced chilli
  6. 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
  7. Add the cornstarch to the 2 tbsp water to form the cornstarch mixture
  8. Pour the cornstarch mixture slowly into the soup stirring while you pour to thicken the soup slightly

Chicken bok choy soup

This is an easy chicken soup recipe with a few key ingredients slowly simmered to produce a flavorsome broth.

Besides chicken and bok choy, this soup also has honey dates and ginger. Honey dates are bigger and sweeter than red dates. It is light brown in colour and looks as if it has a thin coat of icing sugar. Ginger imparts warmth to the soup without any spice or heat.

Ingredients

  • 1 small chicken
  • 600g baby bok choy
  • 3 honey dates 蜜枣 (mi zao)
  • 2 slices ginger
  • 12 cups of water or soup stock
  • Pinch of salt

Directions

  1. Wash the bok choy and halve them lengthwise
  2. Clean the chicken, cut into pieces and parboil it
  3. Bring the water or soup stock to a boil in a soup pot
  4. Add the cooking wine, ginger and honey dates and let them boil for a couple of minutes
  5. Add the chicken and lower the heat and simmer for at least 30 minutes
  6. Check that the chicken is cooked (you can do so by poking a chopstick into the thickest piece. If it goes through easily, it is done.)
  7. Add the bok choy and cook till it is tender but still crunchy
  8. Add seasoning like salt and pepper to taste before serving. I also like a dash of sesame seed oil but it is optional 

The cooking video below shows how bok choy can be added to a clear soup. Fast forward to 6:10. 

Pork bok choy soup

The recipe featured in the cooking video below is a Cantonese-styled soup. It contains bok choy that have dark green crinky leaves and white stems and pork. A variety popular in Cantonese cuisine. 

Find the ingredients and step by step instructions at https://madewithlau.com/recipes/bok-choy-soup 

Ingredient Notebook

The chicken bok choy soup recipe contains a Chinese ingredient known as honey dates 蜜枣 (mi zao). It is not easy to find in local stores. They are available at Amazon:

  1. Candied Dates Honey Dates Mizao Sugar Dates Medjool 300g
  2. Chinese Candied Dates Honey Dates Sugar Dates Mi Zao 蜜枣 8oz

I hope you find this article on bok choy soup recipes helpful. Don't forget to visit these 2 related articles: 

Happy Souping, Phoebe