Recipe

Bok choy soup recipe (上海青菜湯)

A light, aromatic Asian soup featuring tender bok choy and shiitake mushrooms in a savory broth, finished with soft poached eggs.

Bok choy soup recipe (上海青菜湯)

Total time

25 min

Servings

4

Net carbs

8g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 18 oz baby bok choy (halved or quartered)
  • 1 ½ tbsp toasted sesame oil
  • 0.6 oz garlic clove (thinly sliced, about 3 large)
  • ⅜ oz ginger root (thinly sliced)
  • pinch coarse sea salt (or to taste)
  • 4 oz fresh shiitake (sliced)
  • 1-1.5 tbsp olive oil
  • 3 ½ cups chicken bone broth (or vegetable stock)
  • 1 tbsp coconut aminos (or to taste)
  • 1 tsp Takii shiitake mushroom seasoning (or chicken bouillon, dashi powder)
  • 2 bulbs spring onions (scallions) ( diced)
  • 4 large eggs
  • ½-1 tbsp white or apple cider vinegar (to add to the boiling water)

Instructions

How to cook it

Prep timer

25:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Halve or quarter the baby bok choy depending on size, rinse thoroughly under cold water, and set aside to drain.
  3. 2. Warm a medium soup pot over medium-low heat, then add sesame oil, sliced garlic, ginger, and a pinch of salt. Sauté over medium heat for about 1 minute until fragrant.
  4. 3. Add the sliced shiitake mushrooms and olive oil, sautéing for 30 seconds more.
  5. 4. Pour in the broth, cover, and bring to a boil over medium-high heat (about 4 minutes), then reduce to low and simmer for 5 minutes.
  6. 5. While the broth simmers, prepare soft poached eggs if desired by adding vinegar to boiling water and gently cooking the eggs.
  7. 6. Taste the broth and adjust seasoning with coconut aminos and mushroom seasoning (or bouillon) to your preference.
  8. 7. Increase heat to medium and add the bok choy stem-side down, standing upright in the broth. Cook the stems for 1-2 minutes, then submerge the leafy parts and cook for 1 minute more.
  9. Cook until the thickest piece reaches 165F and the juices run clear.
  10. 8. Turn off the heat, drizzle with additional sesame oil, and sprinkle with diced spring onions. Divide among four bowls, top each with a poached egg, and serve hot.
  11. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

I Heart Umami · IMPORTED

https://diet.driv.space/recipes/bok-choy-soup-recipeI Heart Umami reference: https://iheartumami.com/bok-choy-soup/

Rated 5/5 from 27 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.