Skip to main content

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!

    ReplyDelete
  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.

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

    ReplyDelete
  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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and