Shiitake Bok Choy Soup With Noodles Recipes

SHIITAKE BOK CHOY SOUP WITH NOODLES

Steps:

• Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
• In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.

SHIITAKE BOK CHOY SOUP

Steps:

• In a soup pot, combine onion, carrot and mushrooms. Add 5 cups water.
• Bring to a boil and simmer until the carrots and mushrooms are soft.
• Add sesame oil, sugar, ginger and soy sauce. Add salt and pepper to taste.
• Bring back to a boil, add bok choy and simmer until bok choy is tender.

CHICKEN, SHIITAKE AND BOK CHOY SOUP

Steps:

• Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Sprinkle with green onions and serve.
• *Available at Asian markets and in the Asian foods section of many supermarkets.

BOK CHOY NOODLE SOUP

Steps:

• Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
• Peel and sliver ginger. Peel and mince garlic.
• Heat cooking oil in soup pot over medium-high heat.
• When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
• Saute until aromatics soften, but do not color.
• Add vegetable stock.
• Turn heat up to high and bring to a boil, then reduce to a simmer.
• Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
• In a separate pot, bring three quarts of water to the boil.
• Clean baby bok choy and slice each head into two or three pieces, vertically.
• Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
• Cook noodles in boiling water according to package directions.
• While noodles cook squeeze broth from mushroom pieces and add to stock.
• Chop mushrooms into small pieces and add to stock.
• Slice green onion tops into thin slices diagonally. Reserve.
• To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
• Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.