‘Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite’ – Auguste Escoffier
This soup is very quick to make, the broth is flavourful, and you can swap your veggies depending on what you like. You can use chicken broth, to add protein and gut healing properties, or use a veggie stock to make this a purely vegetarian dish.
Bok Choy is a cruciferous vegetable, making it a prebiotic. I like it in soup versus other cruciferous vegetables, as its texture stands up better. It is nutritious with a wide array of vitamins and minerals. Bok Choy is an especially good source of vitamins C and K, as well as selenium. Bok Choy contains calcium, phosphorous, zinc, magnesium and vitamin K. Studies have shown benefits to heart health, bone health, gut health and anti-cancer benefits.
Best of all my mum loved this soup, which is its greatest benefit to my heart health.
Ingredients
- 18oz baby Bok Choy, quartered
- 1 tbsp. toasted sesame oil
- 2 garlic cloves, thinly sliced
- 0.5oz thinly sliced ginger
- ½ tsp. salt
- 1oz dried shiitake (rehydrated) or 2oz fresh mushrooms
- 1 tbsp. EVOO
- 6 cups chicken broth
- 1 tbsp. tamari (or more to taste)
Method
- Slice the Bok Choy in half and half again. Rinse and clean under cold water and set aside to drain.
- Preheat a medium pot, on low heat. Add the oil, ginger and garlic and salt, sauté for 30 seconds
- Add the mushrooms and olive oil. Sauté for another 30 seconds.
- Add the stock, bring to the boil and then down to a simmer. Let simmer for 5 minutes, add the tamari, taste the broth and adjust for seasoning.
- Bring up the heat to medium and add the Bok Choy stem side down. Cook for 2 minutes like that and then submerge the rest of the Bok Choy into the soup.
- Cook for another minute or so and serve
- Sprinkle cut up scallions for garnish (optional)
