Hot and Sour Soup with Bok Choy

by | Sep 26, 2021 | Asian Cuisine, Bok Choy, Chinese cuisine, Eggs, Entrees, Keto, Low-carb, Main Dish, Recipes, Vegetarian, Winter

Hot and Sour Soup with Bok Choy
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I love the flavor of a traditional Chinese Hot and Sour Soup. For many years, we’ve ordered this soup from one of our favorite Chinese restaurants, but while the flavors are amazing, I’ve never enjoyed the texture of these soups. I finally realized I have a problem with the cornstarch-thickened broth that seems rather (dare I say it?) slimy. I don’t enjoy eating slimy soup. I always thought this combination of spicy, sour soup was great for the cold winter months, and especially for giving us a little immunity boost during cold and flu season, but I wanted to enjoy the flavor in a more brothy, light soup. So, I set out to find a recipe for hot and sour soup that didn’t gag me.

After trying a few Hot and Sour soup recipes, we found a basic formula that I love. I just eliminated the cornstarch thickening step. Hot and sour soup also usually includes bamboo shoots, but I don’t bother adding them because I’m not a huge fan of the flavor and don’t find that I miss them in this soup. Using bok choy stems instead adds an element of crunch that I think makes up for the lack of  bamboo shoots.  I also added more veggies, bok choy to be exact, to make this soup more nourishing and get our greens in there, too!

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Hot and Sour Soup with Bok Choy

  • Author: Stacey McNeill
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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

  • 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.