Shonna's Bok Choy Soup
I made my own Bok Choy soup with Bok Choy, celery, green onions, radish, fresh ginger, konjac noodles, sesame chili oil, tofu, veggie broth, and veggie soy sauce.
Sis Faith shared a soy-free tofu brand with me, so next time, I will use a vegan tofu.
I split the pot in half with my mom, which gave her enough for at least 3 days, but she called and told me she indulged in eating most of it in one night!!!
I must admit it turned out delicious. Konjac is a plant-based noodle, and so there is no sugar.
This vegetarian bok choy soup is a simple yet delicious recipe that combines fresh vegetables, noodles, and aromatic seasonings. It’s unbelievably quick and full of nourishing ingredients, making it perfect for a cozy winter lunch or dinner.
- Baby bok choy: Also known as pak choy, this fresh, crunchy veggie is perfect for soups! I recommend using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy) for the best results. Check for either at your local Asian food market.
- Shallot: Adds a mild, sweet onion flavor. Leeks or chives also work as alternatives.
- Serrano pepper: For a more earthy kick. You can also use a jalapeño in place of the serrano pepper.
- Garlic: Essential for building an aromatic broth. Use paste or freshly minced garlic. I don’t recommend their powdered forms for this soup.
- Avocado oil: To sauté the aromatics. You can replace avocado with sesame oil for a more toasty, nutty flavor.
- Shiitake mushrooms: Provide an earthy flavor and meaty, buttery texture. If you don’t have shiitakes, try portobello or cremini mushrooms.
- Rice noodles: I also love to make this soup with udon or soba noodles. Again, any of these options are typically available at Asian food markets or large grocery stores.
- Soy sauce: Imparts a punch of umami flavor. Tamari or coconut aminos are suitable substitutes if you’re trying to avoid gluten.
- Maple syrup: Adds a hint of sweetness, balancing the savory ingredients. Agave or a pinch of brown sugar will also work.
- Rice vinegar: Provides a touch of tanginess and acidity. If you don’t have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
- Water: For a more complex broth, use mushroom stock or bouillon.
- Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.
- Garnishes are optional, but I love adding chili garlic sauce, sesame seeds, and red pepper flakes for more flavor and heat.
- https://greenheartlove.com/bok-choy-soup/
