Garlic and ginger blend superbly with bok choy and other key seasonings in this soothing, healthy, low carb, low sodium soup. A great way to celebrate the New Chinese New Year!
6 servings.
INGREDIENTS:
2 Tbsp extra virgin olive oil
5 green onions, sliced, (white bulb and green leaves separated)
1 celery stalk, sliced and diced
5 cloves garlic, minced
1 to 2 Tbsp grated/minced ginger
1 lb head of bok choy, coarsely chopped
7 ounces bean sprouts (instead of noodles)
1/4 tsp ground cinnamon
A few grinds of the pepper mill
Salt, to taste, if desired
4 cups low sodium vegetable broth
2 cups water
2 tsps Knorr Zero Salt Natural Chicken Bouillon
1 Tbsp low sodium soy sauce
A few splashes of toasted sesame seed oil
DIRECTIONS:
In a large wok or soup pot, heat olive oil over medium heat.
Add in and stir fry only the sliced white bulbs of the onions, and celery until slightly softened (5 minutes or so).
Add bok choy, ginger and garlic.
Toss and stir to prevent scorching. When the ginger and garlic are fragrant after a minute, add in the ground cinnamon and freshly ground pepper. Give everything a quick stir. (Use salt sparingly, if desired)
Pour in the vegetable broth, water, and Knorr bouillon. Stir gently to combine.
Bring to a gentle boil, then cover with a lid and reduce heat to low
for 20 minutes.
Now we add in the bean sprouts, soy sauce and sesame oil, stirring to combine all the harmony within the soup.
Turn off heat, replace lid and allow 5 minutes for flavors to mingle.
The final step is to gently pour the soup in a serving bowl and garnish with the reserved sliced leaves of the green onions.
Enjoy your soothing, very nutritious bowl of hot Bok Choy Soup !