ASIAN RICE-NOODLE SOUP WITH BOK CHOY
Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
- When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
- Season with salt, reseal, gently swirl, and enjoy.
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
CHICKEN BOK CHOY SOUP
An easy, yummy soup.
Provided by Alle88
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
- Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 4.4 g, Cholesterol 58.5 mg, Fat 2.6 g, Fiber 1.5 g, Protein 24 g, SaturatedFat 0.7 g, Sodium 164.8 mg, Sugar 1.9 g
CHINESE CHICKEN SOUP WITH BOK CHOY
A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.
Provided by Elizabeth Wildenhaus Horn
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
- Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 20.8 g, Cholesterol 35.4 mg, Fat 8.3 g, Fiber 3.6 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3165.1 mg, Sugar 6.4 g
BOK CHOY NOODLE SOUP
Make and share this Bok Choy Noodle Soup recipe from Food.com.
Provided by Brian T.
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 42.4, Fat 1.9, SaturatedFat 0.2, Sodium 533.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.9, Protein 2.1
BOK CHOY AND RICE NOODLE SOUP WITH TURKEY MEATBALLS
Make and share this Bok Choy and Rice Noodle Soup With Turkey Meatballs recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
- In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.
- Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.
- In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.
Nutrition Facts : Calories 555.6, Fat 17.4, SaturatedFat 3.3, Cholesterol 57.4, Sodium 1138.5, Carbohydrate 72.8, Fiber 3.2, Sugar 11.1, Protein 25.7
SHIITAKE BOK CHOY SOUP WITH NOODLES
Provided by Beth Nicholson
Categories Soup/Stew Leafy Green Mushroom Pasta Vegetable Quick & Easy Dinner Winter Bok Choy Gourmet Massachusetts Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main course
Number Of Ingredients 5
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.
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