Bok Choy is a vegetable which has become more popular in the States over the past few decades. It is grown in California and Canada but originates in China from over thousands of years ago. It is an asian vegetable also known as chinese cabbage and falls in the cruciferous family, so you already know it contains antioxidants like, vitamin E, vitamin C, and beta carotene, and a good source of fiber.
There are a plethora of benefits from bok choy as its packed with minerals like potassium, calcium, and magnesium which are great for heart health. Bok choy is made up of 89% of water so its a great way to stay hydrated and promote skin health.
I was so excited to make this soup because although I have consumed bok choy before it was something I have not cooked myself. I have had it stir fried and in soups and I am looking forward to other creative ways to cook with it and share with you guys.
This is a 1 pot dish and takes less than 20 minutes to make
. Quick, tasty, and nutritious? Yes please. I paired this soup with an asian sesame salad and shrimp fried rice. Don't forget to share and tag me if you try this recipe!
Ingredients:
4 cup Vegetable broth, low sodium
1/2 cup Mushrooms, chopped
2 Scallion stalks , chopped
1 small head of Bok choy , chopped
8 oz (or 1/2 a box) of spaghetti
1 TBSP of low sodium Soy sauce
2 tsp fresh Ginger, crushed
1 garlic clove crushed
2 Tbsp Olive oil
Sesame seeds to garnish (optional)
Directions:
1. In a large saucer pan on medium heat add olive oil. Once warm add garlic, chopped scallions, and ginger crushed and stir.
2. Add broth, mushrooms, bok choy, and soy sauce. Bring to a boil and then add whole spaghetti noodles, Let it cook for about 10 minutes then bring to a simmer. Stir occasionally and enjoy.
Notes/tips:
save some chopped scallions for topping
You can substitute for any noodle of choice (egg noodles, rice nodles, or ramen)
Use powdered ginger or garlic if you don't have fresh.
resource for more on Bok choy: https://foodprint.org/real-food/bok-choy/
