PORK & BOK CHOY UDON SOUP
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings 2-1/4 quarts.
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
GINGERY PORK AND BOK CHOY SOUP
Ground pork makes this otherwise light and bright soup hearty enough for dinner. You won't believe how quick and easy it is to pull together.
Provided by Abby Simchak Donovan
Categories Lunch
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the broth, bok choy whites, pork, soy sauce, ginger, garlic, scallions, and Sriracha. Bring to a boil over high heat, then lower to maintain a simmer. Cook, uncovered and stirring occasionally, until the pork is no longer pink, about 10 minutes. Add the noodles and cook until tender, about 2 minutes. Add the bok choy leaves and simmer until wilted and tender, 1 to 2 minutes. Season to taste with more soy sauce and Sriracha.
Nutrition Facts : ServingSize 4, Calories 310 kcal, Fat 100 kcal, SaturatedFat 4 g, TransFat 11 g, Carbohydrate 30 g, Sugar 2 g, Fiber 2 g, Protein 22 g, Cholesterol 40 mg, Sodium 1050 mg, UnsaturatedFat 6 g
BOK CHOY PORK SOUP
This is a family favorite dish that was pass down to me by my late mother. She was raised on this during the late 40's early 50's when money was little & food was less. It is a perfect soup for any cold wet raining day & it is very filling
Provided by Vanessa Marie Milare
Categories Other Main Dishes
Time 1h
Number Of Ingredients 9
Steps:
- 1. 1st slice & rinse the bok choy. Drain well & place in a large pot. sprinkle in a little of the salt & pepper. Then drizzle over some of the oyster sauce, ginger root & 1/2 of the bay leaf. Slightly cook over low heat.
- 2. Slice the boneless pork chops into thin bite size stripes. In a medium size frying pan over medium heat add in the pork, salt, pepper & the 1/2 of the bay leaf. Fry just until no more pink in color.
- 3. In the pot just before the bok choy is tender add in the broth & pork. Let simmer over low heat for 30 minutes. Stirring every so often. Bring to a little boil.
- 4. Serve in serving bowl. Eat alone or ladle over rice.
GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP
This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 18
Steps:
- For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
- Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
- For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
- Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
- Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
- Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
- To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.
CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP
This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.
Provided by Barbara Polowetz
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Meatballs:.
- Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
- Soup:.
- Boil the chicken stock with the slices of fresh ginger.
- Add the raw meatballs and simmer for 20 minutes.
- Add the bok choy and simmer until done, about 10 more minutes.
CHICKEN AND BOK CHOY SOUP
I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.
Provided by freshfoodie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g
PORK AND BOK CHOY STIR FRY
I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.
Provided by Parsley
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
- Add bok choy to skillet and stir-fry until bok choy is wilted.
- Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
- Serve with rice or noodles.
MUSHROOM BOK CHOY SOUP
I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.
Provided by Christopher
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
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