• Laura

Bok Choy and Ginger Soup



Today I am going to share with you a very easy and light soup that I made for breakfast, but that could easily be made at any other time of the day. I wanted to make bok choy in a version that I haven't tried it in before, and I was craving soup so this is what I came up with! It was a delicious way to start my day, and I was amazed at the texture of the bok choy - the ends of the stalk were just slightly crunchy which paired wonderfully with the softness of the rice noodles, all doused in an aromatic ginger broth.


Since I was making this dish as soon as I woke up, I didn't have any vegetable stock to add, therefore I only added water. Since i put enough ginger, along with garlic and leeks, that gave the stock a nice aroma on it's own. If you wish to further season the stock, you can add a tablespoon to two of soy sauce or tamari sauce for a gluten free version. Also, when serving the soup, you can sprinkle some toasted sesame seeds on top.



Ingredients:

1 head bok choy

1/2 leek

2 garlic cloves

2 cm fresh ginger

1 L water or vegetable stock

rice noodles (vermicelli)

salt and pepper

Add if desired:

soy sauce/tamari sauce (GF)

toasted sesame seeds


Instructions:

1. Add very finely chopped ginger and garlic to a pan with a little bit of olive oil and fry it until fragrant, making sure it doesn't burn. Add the thinly sliced leek rings and sautee for a few minutes.


2. When the leeks have wilted down a bit, add the water or vegetable stock and let it come to a boil. In the meantime, chop the bok choy into bite sized slices. When you get to the really small leaves, you can leave them as they are and cook them that way to add some visual variety.


3. Once the soup has come to a boil, add the bok choy and rice vermicelli. Make sure they are completely submerged. Season the soup with salt and pepper. If you wish to, add a tablespoon to two of soy or tamari sauce, but then be mindful of the amount of salt you are adding to avoid over-salting the dish.


4. Cook over medium low heat until the rice vermicelli are cooked through. Serve immediately. If you want, sprinkle the soup with some toasted sesame seeds. Bon appetit!




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