Easy Pak Choi Soup Recipe
Adapted from I Heart Umami
Baby pak choi still packs a nutrient punch. This healthy, garlicky soup shows pak choi in its element with mushrooms, ginger and spring onions. Why not try pak choi? It's in your box waiting!
INGREDIENTS
- 18 oz. baby pak choi, halved or quartered
- 1.5 tbsp toasted sesame oil
- 3 large garlic cloves, thinly sliced
- 1/2 oz ginger root, thinly sliced
- pinch coarse sea salt, or to taste
- 4 oz fresh shiitake, sliced
- 1-1.5 tbsp olive oil
- 3.5 cups chicken bone broth, or vegetable stock
- 1 tbsp coconut aminos or soy sauce, to taste
- 1 tsp mushroom seasoning, optional
- 2 bulbs spring onions (scallions), diced
- 4 large eggs for the poached eggs
- ½-1 tbsp white or apple cider vinegar, to add to the boiling water
INSTRUCTIONS
- Slice the pak choi in half. For large bundles, quarter them. Rinse and clean under cold water. Set aside to drain.
- Preheat a medium-sized soup pot over medium-low heat until it feels warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Saute over medium heat until fragrant, about 1 minute.
- Add the mushrooms and olive oil. Saute for 30 seconds.
- Add the stock and cover with a lid to bring the broth to boil over medium-high heat, about 4 minutes. Then lower the heat to low and simmer for 5 minutes.
- In the meantime, make soft poached eggs, if using. See directions in the notes section.
- Taste the broth and adjust with seasonings. If needed, add 1 tbsp coconut aminos and about 1 tsp mushroom seasoning to add depth and extra flavor.
- Bring the heat up to medium and add the pak choi. Place the pak choi stem side down first and leave the leafy parts above the broth so they look like they are standing upwards. Cook the stems for 1-2 minutes then submerge the whole bundle including the leafy parts in the hot broth for 1 minute.
- Turn off the heat. Season with another dash of toasted sesame oil and sprinkle spring onions. Divide the soup into 4 serving bowls and add one poached egg to each bowl. Serve hot or warm.
NOTES
How to make soft poached eggs:
- Bring a pot of water to boil (about 4-inch/ 2.54cm) deep and add a small dash of vinegar.
- Crack one egg into a small ramekin or bowl.
- Stir the water to create a vortex.
- Gently slide the egg into the middle of the vortex and set a timer for 3 minutes.
- Once the egg is done, use a slotted spoon to remove the poached egg.
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