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Chinese Bok Choy Soup and many Asian style soups are easy to prepare and require a minimum of ingredients.

Although this soup sounds much like one of our favorite Chinese soups, the ingredients are somewhat different.

Different mushrooms, different broth, different way to prepare the meat.

Making Chinese Style Soups

Dry Ingredients For Chinese Style Recipes

Keep your pantry stocked with basic ingredients for Chinese recipes:

• Quality Sesame Oil – regular or hot
• Chili Oil – Homemade or off the market shelf. If you really want to crank up the heat, try Sichuan peppercorn oil!
• Soy Sauce – regular or low sodium
• Tamari – gluten-free soy sauce for those on a special diet
• Black Bean Sauce – use to spice up chicken or pork
• Chinese hot mustard – kick up the volume on bland veggies
• Rice Noodles – drop into mushroom and chicken bone broth for a super quick soup

 Ginger Grater. Perfect for peeling, slicing, grating and juicing fresh ginger Sweese 3602 Porcelain Grater Plate – for Ginger, Garlic and Onion, 4 inches & White Food Grater for Ginger, Mini Ginger Grater for Garlic, Fruits and Root Vegetables

I always have these fresh ingredients on hand for all recipes but they are very commonly used in Chinese food.

• Fresh Ginger Root – to grate or slice
• Fresh garlic
• Green onions aka scallions
• Mushrooms – Button or Straw mushrooms; canned or fresh

I only buy the large bok choy as needed. For soups, I slice the green part of the napa cabbage or bok choy, not the stringy white stems. Baby bok choy (easy to grow in a veggie garden) is not as stringy and, once steamed, can be eaten whole. I love them braised then sautéed in butter until golden.

Quick Tips For All Your Mushroom Dishes!

• Whole bulk mushrooms are less expensive than the sliced and packaged variety. Especially when you get into fancy mushrooms.
• Buy mushrooms in bulk then slice them quickly with this little mushroom slicer! Get nice even slices.
• Straw mushrooms are available in dried form but for this recipe and others, just buy the canned variety. Drain well.

 Commercial Mushroom Slicer SSteel Egg Mushroom Slicer Norpro Mushroom Egg Slicer

Choice of Organic Broths

This quick and easy soup can be prepared with any broth. I found mushroom broth and figured it would only intensify the flavors.

It did but you can all select the Mushroom & Chicken bone broth from Kettle & Fire® (want to think they had that one made just for my recipe!) for extra protein or an organic chicken broth or straight up organic Mushroom broth.

How To Select The Best Bones for Broth

 Mushroom Broth adds flavor to soups with savory mushrooms, garlic and sea salt. Sample Pack, Keto Diet, Paleo Friendly, Whole 30 Approved, Gluten Free, with Collagen Organic Chicken Bone Broth; Gluten-free, Dairy-free, no MSG. No salt or sugar added.

Why do I focus on organic? It’s gluten-free and vegan for Mom’s special diet. Many come in low-sodium choices. Bone broth in recipes adds much-needed protein.

A Quick & Easy Chinese Soup…

Yield: 6 to 8 cups

Chinese Bok Choy Soup

Print

Quick and easy Asian flavors in a Chinese bok choy soup. Rich flavors and a minimum of ingredients and prep time yield a protein rich soup.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Additional Time 3 minutes

Total Time 1 hour 53 minutes

Ingredients

• 3/4 lb. Pork Shoulder Blade Steak
• 64 oz. Pacific® Organic Mushroom Broth
• Ka-Me® Sesame Oil; good drizzle
• Spice World® roasted garlic; 1 tablespoon
• 15 oz. can of Roland® straw mushrooms; drained
• Freshly cracked pepper to taste
• Sea salt flakes, to taste
• Bok choy; greens sliced into strips
• Half of a small yellow onion; sliced thin
• Rice noodles (optional)

Instructions

1. Pre-heat a large Dutch Oven - medium high heat
2. Add a tablespoon or so of sesame oil to the pan.
3. Dry the meat with a paper towel then carefully add to the pan.
4. Allow to brown several minutes per side. You want a nice crust on the meat.

1. Season the meat with freshly cracked pepper and some sea salt. After turning meat to brown on second side, add the slivers of onion. Allow onions to take on color but not burn.
2. Lower heat to simmer.
3. Slowly, add mushroom broth, then stir in roasted garlic to taste (I used about 2 teaspoons) Adjust seasoning if need.
4. Cover the pan and simmer for about 90 minutes.
5. In the meantime, drain the mushrooms and slice the bok choy. Set aside.
6. After 90 minutes, remove the meat from the pan. Remove any bone and fat then shred as if making pulled pork.

1. To the broth, add the sliced bok choy, the mushrooms and the shredded meat.
2. Continue to simmer until the boy choy is cooked through - about 20 minutes.

1. Adjust seasonings one last time.
2. Optional: You can add a handful of rice noodles to the bottom of individual bowls. Not everyone may want added rice noodles. Pour hot broth over the noodles. They soften up within 2 to 3 minutes. Top off with more hot soup.

Notes

The Organic mushroom broth had 460 mg of sodium per carton. If you want to lower the sodium level, use low-sodium chicken broth. I've used broth with as little as 95 mg. of sodium per 32 oz. carton. Use extra pepper to season or a dash of hot sesame or spicy Szechuan oil.

Online Calorie Counter For Brand Name Foods

Nutrition Information:

Yield:

6 to 8

Serving Size:

8 oz.
Amount Per Serving: Calories: 378 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 87mg Sodium: 920mg Carbohydrates: 17g Fiber: 4g Sugar: 2g Protein: 28g

Another Easy Chinese Soup Recipe!

Pork, Nappa Cabbage and Mushroom Soup

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