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Bok Choy and Mushroom Soup



Bok Choy is a member of the cabbage family, sometimes referred to as 'Pak Choy', is low in calories, fat but high in calcium, potassium, vitamin C and A.  There are 2 varieties of  Bok Choy, large and small, the larger one being 10m inches in length while the 'baby bok choy' being 6 inches long and some may have small yellow flowers too.

There's also the dehydrated Bok Choy, aka 'Choy Kon' in Cantonese, which is commonly used in soup but I personally prefer to make soup with fresh bok choy.  The dehydrated type takes a longer time to boil to bring out the flavour, while the fresh one is best cooked for a shorter period of time in order to retain its firm, crunchy texture.


 



this baby Bok Choy is  grown in the Cameron Highlands...... choose firm bok choy, stalks without brown spots and fresh leaves.......and 'snow mushrooms' which are supposed to contain antioxidants.








a clear, nourishing veggie and mushroom soup

Recipe for Bok Choy and Mushroom Soup

Ingredients
300 gm chicken frame
300 gm baby Bok Choy
150 gm 'Snow mushrooms'
5 cups water
Salt to taste

Preparation
Wash chicken frame and boil with 5 cups of water, as stock
Wash and cut off the stems of the snow mushrooms,
Boil for about 3 mins, in a pot of salted water,
drain and set aside.
Wash and cut off the end of the baby bok choy,
cut into bite size lengths
After boiling the soup for about an hour or so,
Add in the bok choy and snow mushrooms,
boil uncovered.
Add salt to taste
Dish out into bowls
Serve hot.


Comments

  1. Looks so light and fresh!

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  2. Hey...you have changed the outlook of your blog. It looks different....wider and nicer. Well done! And....that's a very simple and delicious vegetable soup. I would enjoy that with rice, maybe with a fried egg or 2. Thanks for sharing.

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  3. You've really got snowy white spotless mushrooms there!

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  4. Hi
    tastyeatsathome
    Yes, it's a delicious soup.

    Mary
    Oh yes, Jackie helped me to give it a facelift.
    If you or other viewers are interested, do drop by her blog at http://jacqsbloggertips.blogspot.com/ to check it out. The soup is light and refreshing, will go very well with a fried egg and rice.

    Shirley
    These mushrooms are from China, not M'sian grown. They go by another name, 'white crab mushrooms'.

    Conor @ HoldtheBeef
    Yup, indeed they do! Thanks for dropping by.

    ReplyDelete
  5. The white crab mushrooms taste really great...I remember in China, my mum used them to cook "hot pot"....very fresh, sweet and juicy.

    ReplyDelete
  6. I like this type of soup ~ delicious and healthy.

    ReplyDelete
  7. Wow, looks so tasty good! I love this kind of simple soup as well...maybe add in some fishballs perhaps!

    ReplyDelete
  8. Hi

    Angie
    I don't know why it's called 'Snow mushroom'....'Suet Koo', and also 'white crab mushroom'. Yup, they're tasty.

    Anncoo
    Yes, I always like clear, nutritious soup.

    Simply Life
    It's tasty and 'light'.

    My Little Space
    Yes, toss in some fish balls too.

    ReplyDelete
  9. That is a great way to use bok choy! Thanks for sharing :)

    ReplyDelete
  10. Hi Karine
    Other than soup, can also use bok choy as stir- fry, very tasty with shrimps.

    ReplyDelete
  11. This looks so delicious, light and refreshing:)

    ReplyDelete
  12. Hi Laura
    Yes, it does, clear soup goes well with rice.

    ReplyDelete

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