Description
We love this light, brothy soup full of nutritious bok choy and shitake mushrooms! It isn’t a traditional hot and sour soup, but it has a similar flavor.
Ingredients
Scale
- 1 large bunch baby bok choy, stems separated from the greens
- 1 tablespoon vegetable oil
- 1/4 cup minced white onion
- 8 ounces sliced shitake mushrooms
- 2 cloves garlic, minced
- 8 cups chicken stock (or vegetable broth for a vegetarian option)
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons chili garlic sauce
- 2 eggs
- 8 ounces leftover pork, and/or firm tofu, sliced into thin 1-inch sticks
- 1 teaspoon toasted sesame oil
Instructions
- Prepare the bok choy by washing thoroughly, and separating the stems from the green leafy part. Slice the stems in pieces about 1/4 inch wide. Set aside. Chop the greens into small pieces.
- Heat a medium sized stockpot over medium heat. Add oil and onion. Cook, stirring occasionally, for a few minutes until onion softens.
- Push onion to one side of the pan and add mushrooms. Saute mushrooms without stirring for a few minutes, allowing them to brown slightly on one side. Then stir mushrooms together with onions and cook for another couple minutes.
- Add Bok Choy stem slices and garlic and saute for a couple minutes.
- Add the chicken or vegetable stock, vinegar, soy sauce, ginger and chili sauce and stir to combine. Heat over medium heat until the soup is simmering.
- In a small bowl, beat the two eggs well. Stir the soup in a circular motion, then drizzle the eggs in a thin stream while continuing to stir.
- Add the pork and/or tofu, the bok choy greens, and the toasted sesame oil, and stir to combine.
- Allow soup to simmer for a few minutes until bok choy greens are wilted.