This was one of those late-season, gotta use up some veggies because tomorrow is another C.S.A. pick up, type of recipes that came together so quickly and made everyone so happy that I have to share it, even though it is embarrassingly easy and yes, I used a stock cube because I was out of chicken stock and my found veggie stocks didn’t seem the right flavor for this.
Bok Choy (Brassica rapa, Chinensis group) is also called chinese white cabbage and pak toi or variations thereof. There are also different varieties within this group; the one we get from Restoration Farm has kind of a bulb-like bottom (like fennel), wide stalks like chard, and green leaves like wings on either side. Look for firm yet tender stems and glossy, spot-free leaves. It is very versatile for salad, fried rice, stir fry and the like.
We loved this soup because it was so delicate and yet clearly expressed the flavors of the vegetables, the ginger, and the sesame oil. You can remove the ginger slices if you like; we didn’t. A couple of shrimp or shredded beef would not go astray here either! Done in a flash and ever so delicious!
Bok Choy Carrot and Ginger Soup (serves 4 as an appetizer; 2 as a very light main course)
4 Cups chicken or vegetable stock (or a stock cube and 4 Cups water)
1 knob ginger, roughly peeled and sliced in thin rounds
1-2 heads bok choy, bottom sliced off, separated and carefully washed*
½ Cup onion, sliced into half moons
2-3 carrots, peeled and sliced on the bias
¼-1/2 tsp sesame oil
½ – 1 tsp soy sauce (low sodium, if using commercial stock)
Place all ingredients in a soup pot. Add liquid to cover, if necessary. Bring just to a boil, lower heat immediately and simmer until vegetables are tender.
*My mom prefers the bok choy sliced smaller, but my dad and I like it whole. My son thinks it’s a joke that we would even suggest he try it.