The joys of bok choy!
If you’ve never heard of the leafy Chinese vegetable bok choy, it’s time to get familiar. Commonly used in a stir fry, roasted with fish, or in salads or soups, the veggie is sometimes called “the soup spoon” because of the similarity in shape.
You’ve got to try this spicy bok choy chicken noodle soup. Heat a medium soup pot over medium-high heat. Add vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth. Put a lid on the pot and bring soup to a boil.
Add chicken and noodles and cook for 3 minutes. Add in scallions and cook for an additional 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
3 tablespoons vegetable oil
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, chopped thinly
1 bok choy, trimmed and cut into pieces
1 quart chicken broth
½ pound mushrooms, sliced
1/2 pound chopped chicken breast
1/2 pound Udon noodles (purchase them here)