Bok Choy is incredibly easy to cook with. Honestly you can substitute it for spinach or leafy greens in salads, main dishes or in this case, for making soup. I have a similar recipe with shrimp, but this one I give the opportunity to cut down the spice and add more veggies.
What you need:
8 Cups no salt chicken/vegetable broth 2 Red potatoes, chopped into 1" cubes 1-2 Tbsp soy sauce 2 tsp sesame seeds 1-2 tsp red pepper flakes 1 tsp cayenne pepper ~6 heads baby bok choy, thinly sliced 1 Red bell pepper, diced 2 Cloves garlic, finely chopped 2 Stalks celery, chopped 1 Jalapeño, diced |
Instructions:
In a large stock pot, bring chicken broth to a boil. Add potatoes, soy sauce, sesame seeds, red pepper flaks and cayenne pepper. Boil for ~10-15 minutes or until potatoes soften. Add bok choy, red pepper, garlic, celery and jalapeño and reduce heat to a simmer. Cook an additional 10 minutes. Enjoy! *Tip - Reduce the amount of red pepper flakes and cayenne if you don't like strong spicy/hot food. |