Clear Bok Choy Soup Recipe

What is Bok Choy?

Bok Choy is one of the few Chinese cabbage varieties, which is also known as Pok Choy or Pak Choy. The vegetable is a green leave variety popularized in China.

It has been gathering traction across the western world for its unique flavors, texture and nutritional values.

The lower white part looks like a Bulb and grows into green crunchy leave stalks. It kind of looks like a cross between a regular cabbage and celery.

Soup Ingredients

I like to keep this soup simple. The Bok Choy should be the main star in this soup. Other ingredients simply compliment the bok choy.

The soup flavors are balanced aromatic and contain light Asian flavors to pep it up.

Garlic and ginger go hand in hand and enhance the subtle bok choy flavors. Lime juice adds a certain welcoming freshness to the clear soup.

The young green onions are delicate, but a must, especially the green stalks which add the aesthetic to the dish.

The broth is important because it adds flavor to the soup. You can use chicken or vegetarian broth. Homemade broth or stock also helps you to overcome a cold.

The soy sauce will add the salty, deep flavorful touch that I so long for in my Asian soups. Rice vinegar is my secret ingredient.

Star anise, cinnamon and bay leaf remind me of Vietnamese pho and will turn your soup all the more interesting guaranteed!

The soup is garnished with sesame seeds (white or black) and chili flakes. It looks and tastes great. You eat with your eyes, after all.

Preparation Overview

Step 1

Rinse bok choy and cut small.

Step 2

Sauté green onion bulbs, ginger garlic and bok choy.

Add star anise, bay leaf, stock, vinegar + soy sauce.

Step 3

Cook the soup until bok choy is soft, and the soup is fragrant.

Season with lemon juice, take out whole spices, and sprinkle cut green onion stalks to serve.

A Few Tips

• Prepare and cut the fresh ingredients first.
• Keep all other ingredients near you before you heat your pan. Your cooking routine will be much more efficient.
• Use Ginger and Garlic Paste for the soup. That way, the ingredient flavors will be able to enrich the soup from the core.
• Use whole spices so that you can just take them out when you finished cooking the soup. Powdered spices tend to deposit at the bottom of the pan, and whole spices are more intense in flavor.

Serving Inspiration

I love this soup with bread or garlic bread. It's low calories and perfect for days when I want to reduce my food portion intake.

You can use it as an appetizer to a full Asian main course meal too. In that case, serve it with a fried rice, orange chicken or other meats and an Asian side salad.

Storing your Soup

Keep leftovers in an airtight container in your fridge for up to 7 days. The soup keeps well.

You can freeze the soup in batches, too. Thaw it overnight in your fridge or gradually reheat in a pan over the stove top or in your microwave oven.

Where to get Bok Choy

Bok Choy is usually commonly found in Asian grocery stores all year round.

Regular grocery stores and supermarkets sell bok choy as well but mainly during winter.

Keep in mind that most stores sell baby bok choy, but they might carry other sizes. The green leaves look different at each growth stage. The one in my pictures and video are baby bok choy.

More Asian clear soups

• Japanese Onion Soup with Mushrooms
• Yat Gaw Mein — Chinese Cajun Noodle Soup
• Chinese Chicken Noodle Soup
• Chicken Ramen Soup