We grew some fantastic bok choy this fall! In spite of the local deer’s indefatigable drive to stomp hoof holes through the row cover on their evening strolls, the crop turned out quite large, with a delicious sweet fall green flavor.
And now, the time to find every way to cook a bok choy / pac choi.
In the fall in particular, soup seems like a no-brainer!
Ginger Bok Choy Mushroom Noodle Soup
Is that name too long?
- 4 cups chopped bok choy stems (save the leaves)
- 2-3 tbsp oil
- 2tbsp ginger, minced
- 1/4cup chopped celery
- 3 cloves garlic, finely chopped
- 6oz udon noodles
- 6 cups broth (chicken, veggie stock, etc)
- 1 poached egg per serving
- 1 cup mushrooms, chunky
- 3 cups bok choy leaves
- red pepper flakes, cumin seeds, and celery seeds, to taste
- chives or scallions, chopped, for garnish
- In your finest soup pot, bring the oil to medium heat and add the garlic, ginger, and celery. Simmer for 3 minutes.
- Add in the bok choy stems and saute for 5 minutes.
- Toss in the celery seed and cumin seed. Allow to toast for 1-2 minutes.
- Add broth and bring to a boil. Add mushrooms, then drop in the noodles and cook according to package directions. While the noodles cook, prepare the poached eggs in a separate pan.
- Add in the bok choy leaves and cook for a final 2-3 minutes.
- Serve hot. Top each soup bowl with a poached egg and scallions.