|bok choy soup|
This recipe for Chicken Mushroom Bok Choy Noodle Soup is a bit of a recap from the past, sort of a the Chicken Mushroom Soup with Cilantro I made here, and the Thukpa: Chicken Soup with Noodles and Greens. But, there are some significant changes I made to it, so I realized I had to share it. I found some fresh Bok Choy in the market and had to make this recipe.
Chop up a head of bok choy and a handful of mushrooms. Heat 4 cups of chicken stock and drop in a large sliver of ginger and one finely chopped green chilli. Let the ginger simmer in the stock for a few minutes. Then add the bok choy, the mushroom, and let cook for a couple of minutes.
|chicken mushroom bok choy soup|
Throw in a handful of shredded chicken, cooked, a cup of cooked noodles, some salt, pepper, a few drops of soy sauce and vinegar, and a pinch of sugar. You can also add a dash of Chinese rice wine at this point. Stir everything together and let boil for 1-2 minutes. Now, you can add a teaspoon of corn flour mixed with 1 tablespoon water to make a slurry and thicken the soup, or you can just have the soup without thickening it. Garnish with some freshly chopped spring onion greens and serve on a cold afternoon when you want to have something nourishing.
|Chicken mushroom Bokchoy soup|