Bok Choy Tofu Soup Recipe
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Bok choy is one of the most popular Chinese vegetables. You often see it used as sides or toppings to pair with noodle soups and wonton soups. Today, I am going to show you six amazing recipes that actually use bok choy as a main ingredient, including Bok Choy and Bacon Stir-fry, Oven-roasted Bok Choy, Bok Choy and Beef Stir-fry, Bok Choy Tofu Soup, Bok Choy Vermicelli Noodles with Minced Pork, and Shanghai Bok Choy Rice. They are all easy, delicious, and can be done in 10-15 minutes.
Ingredients
- 6 oz of baby bok choy, diced
- 1 Tbsp of minced garlic
- ½ Tbsp of minced ginger
- 1 shallot, diced
- 3 oz / about ½ cup of diced ham
- 2 dried shiitake mushrooms, soaked and diced
- 34g / 2.5 Tbsps cooking oil
- 720g / 3 cups chicken stock or water
- 227g / half package of silken tofu
- 5.7g / 1 tsp of salt
- 1.2g / ½ tsp ground white pepper
- 2.5 Tbsps of cornstarch
- 2.5 Tbsps of water
- 1.5 tsp of sesame oil
Directions
Turn the heat to medium and add minced garlic, ginger, diced shallot, shiitake mushrooms, ham, and 2.5 Tbsps of oil. Stir over medium heat for 2-3 minutes or until all the aromatics are slightly golden on the edge.
- Add 3 cups of chicken stock. If you don’t have stock on hand, it is totally fine to use water.
- While waiting for it to come to a boil, you should have enough time to dice ½ of a package of tofu and add to the soup to cook. I am using silken tofu but firm tofu will also work. Add it to the broth.
- Rinse 6 oz of baby bok choy and dice finely. Once the water comes to a boil, add the bok choy and let it cook for 15 seconds.
- Quickly mix 2.5 Tbsps of cornstarch with 2.5 Tbsps of water until no lumps. Add it to the broth and stir until thickens.
- Season the soup with ground black pepper and salt to taste. Again, every brand of ham has different saltiness, and store-bought stock may contain a different sodium amount, so please taste the soup before salting. Last, add a drizzle of sesame oil. Mix well and you are done.
