Broccoli And Bok Choy Soup Recipes

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

BEEF BROCCOLI AND BOK CHOY

Steps:

• Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
• Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
• Place the prepared bok choy into a large bowl. Set aside.
• In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
• Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
• Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
• Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
• Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
• Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
• Serve by spooning the beef and vegetables over prepared brown rice.

MUSHROOM BOK CHOY SOUP

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.

EASY INSTANT POT CHICKEN, BROCCOLI, AND BOK CHOY

Steps:

• Cut chicken into chunks. Place in a bowl. Season with salt and pepper. [If using frozen chicken, see Note.]
• In measuring cup, whisk together soy sauce, fish sauce, honey, red chilli pepper flakes, ginger, and graulated garlic.
• Pour 1 TBS of marinade over chicken.
• To the measuring cup, add the bouillon and water OR broth. Whisk again.
• Chop your broccoli and bok choy.
• Turn your instant pot to saute mode.
• Spray with non-stick cooking oil. Add chicken to instant pot and let brown.
• Once there is some browning to the chicken, add the broth-marinade mixture. Give it a stir. I added my broccoli at this step, but if you like a crisper broccoli, save it until the end. Seal the instant pot making sure you have the vent in the sealed position. Turn instant pot to high pressure for 5 minutes, adding 2 minutes if you had frozen chicken (see note).
• Whisk together the corn starch and water to make a slurry.
• Manually release the pressure. Turn to saute mode. Add the slurry and the bok choy. Cook for another two minutes until bok choy is tender.

BROCCOLI AND BOK CHOY STIR-FRY

Steps:

• In a small bowl, stir together the vinegar, soy sauce, seasoning blend, green onions, ginger root and garlic. Set the mixture aside.
• In a large skillet, heat the oil over medium heat. Add the broccoli and stir-fry for 4 minutes. Add the vinegar mixture and bok choy. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender.
• Sprinkle the stir fry with sesame seeds and serve.

CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS

Steps:

• Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
• Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
• Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
• Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

POTATO BOK CHOY (CHINESE BROCCOLI) SOUP

Steps:

• Saute onion and garlic in butter. Add potatoes and stir all in. Pour 1 liter of water and simmer till potatoes are cooked. Remove from heat and let it cool down. Blend/puree to a thick paste. Reheat the soup and add bok choy and salt for taste. Stir and cook for another 2-3 mins. Pour in serving bowl. Sprinkle pepper and olive oil on top.

EASY ROASTED BOK CHOY RECIPE

Steps:

• Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
• PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
• MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
• ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.

MISO SALMON SOUP WITH BROCCOLI, BOK CHOY, AND ENOKI MUSHROOMS

Steps:

• Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don't boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.
• Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
• Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.
• Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.
• Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1-2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.
• Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.

KALE AND BROCCOLI SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
• Add the broccoli and simmer until the potatoes and broccoli are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and continue to cook until the kale is tender, about 5 minutes. Remove from the heat, and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Reheat the soup if necessary. Off the heat, swirl in the butter until it is melted. Adjust the consistency with water and seasoning with salt and pepper as needed.
• Serve hot sprinkled with croutons and grated Pecorino.

VEGAN MISO SOUP WITH NOODLES, BROCCOLI, SNOW PEAS & BOK CHOY

Steps:

• Heat ½ cup vegetable broth in a large, heavy-bottomed soup pot. Add the shallots and Fresno chili and cook for 3 minutes. Season with some fresh ground black pepper. Add the garlic and cook another minute.
• Add 4 cups of vegetable broth to the soup pot and bring to a simmer.
• In a small bowl add the miso, soy sauce and rice vinegar. Add some warm water and whisk to dissolve the miso.
• Add the miso mixture to the vegetable broth.
• Add the broccoli to the simmering broth and cook for 2 minutes. Next add the bok choy to the broth with broccoli and cook for two minutes. Next add the snow peas and cook for another 3 minuets. Test the vegetables and make sure they are all cooked through but still have a bite.
• Serve with lime wedges for a bright kick and a sprinkle of fresh cilantro for freshness.
• Drizzle with a tiny bit of sesame oil if you are not oil-free

BOK CHOY, BROCCOLI AND MUSHROOMS STIR FRY

Steps:

• Heat the toasted sesame oil on medium heat in a pan.
• Add the grated garlic and ginger and stir well, for about one minute, making sure the garlic and ginger don't burn.
• When the aromatics are fragrant, add one tablespoon of water and add the sliced shiitake mushrooms, cook for about 5 minutes or until the mushrooms become fragrant.
• Add the broccolini and bok choy.
• Drizzle the veggies with coconut aminos, fish oil, and rice vinegar. Cook for about 5 minutes, stirring occasionally.
• Finish with sesame seeds, sliced spring onion, and chopped cilantro, salt and pepper to taste.
• Serve with fresh lime juice.

MISO SOUP WITH BOK CHOY

Steps:

• Rinse the kombu and the dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add the 12 cups water, and allow to soak for 1 hour. (if using fresh shitake mushrooms, clean with a damp paper towel and do not soak them)
• After soaking the kombu and dried shitake mushrooms, place the stockpot over medium heat, and let the stock cool to a simmer. Remove out the kombu, increase the heat to high and bring to a boil.
• Once ingredients are boiling, reduce the heat to a low heat setting and add the bonito flakes. Simmer them for about 20 minutes, stirring occasionally.
• Strain the resulting dashi stock into a medium-sized saucepan to make your miso soup reserve the shiitake mushrooms and place the soup over medium-low heat. Add the baby bok choy at this time.
• Cut the organic tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
• Add the tofu and scallions. Slice a couple of your shiitake mushrooms and add those to the pot as well. (If using fresh mushrooms, they may be placed in stockpot at this time)
• Cook on low another 5 to 6 minutes and serve.

BOK CHOY SOUP

Steps:

• In a medium-sized pot over medium heat, heat 1 tablespoon olive oil and add 3 diced shallots. Cook, stirring often, for about 4-5 minutes or until translucent and soft.
• Add the white parts of green onions, 4 minced cloves garlic, and 2 tablespoons minced ginger and cook, stirring occasionally, for about 1-2 minutes.
• Pour in 5 ½ cups broth or water and bring to a simmer.
• Add in 2 star anise and 2 tablespoons soy sauce, then cover and simmer for 10 minutes more.
• Remove and discard the star anise.
• Add 10 ounces sliced cremini mushrooms, 6 ounces uncooked rice noodles, and 1 ½ heads baby bok choy. Simmer for about 5 to 8 minutes or until noodles are tender.
• Remove from the heat and season with salt to taste.
• Serve in bowls garnished with the green parts of green onion, sesame seeds, red pepper flakes, and cilantro leaves if desired.

BOK CHOY BEEF SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.

BROCCOLI AND BOK CHOY SOUP

Steps:

• Sauté onion and three cloves of chopped garlic in butter and olive oil for about ten minutes. Add the leeks and cook for another 5 minutes. Add the broccoli, bok choy and chopped green onions and sauté for another 5 minutes. Add the lemon juice and stir. Next comes the chicken stock and one tablespoon of mint, bring to a boil and simmer for about 30 minutes or until the broccoli and bok choy are tender. Salt and pepper to taste. Just before it is finished add one chopped clove of garlic and ½ tablespoon fresh mint. Puree. Garnish with remaining mint, julienne green onions, and crumbled feta.