Ingredients

The following ingredients have 2 Servings
  • 5 Bok Choy Leaves
  • 2 Green Onions (aka Spring Onion Bulbs and stalks separate)
  • 1 Tablespoon Oil
  • 1 Tablespoon Ginger + Garlic (combined, *see Notes)
  • 1 Star Anise
  • 1 Bay Leaf
  • 5 cups Water mixed with concentrated Stock
  • 1 Cinnamon Stick
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Rice Vinegar (*see Notes)
  • Juice of one lime
  • Sesame Seeds or Sesame Oil to garnish (optional)
  • Red Pepper Flakes to garnish (optional)

Instruction

  • Separate the bok choy leaves and wash them well. Mud tends to get stick between the stem.
  • Slice your bok choy leaves and keep aside.
  • Slice your green onions as well. Keep the white bulb slices and green stalk separate. We will use the green stalk slices as a garnish.
  • Heat up a pan with the oil and fry your green onion bulbs soft.
  • Reduce the heat and add the ginger garlic. Careful, if you use the paste, it can splatter. Stir-fry for 1-2 minutes.
  • Add the bok choy to the pan and cook for a minute.
  • Then throw in the star anise, bay leaf, and cinnamon stick.
  • Pour the stock into the pot over the spices and bok choy.
  • Season with soy sauce and vinegar.
  • Mix everything, bring to a boil and let the soup cook for 8-10 minutes stirring occasionally.
  • Take form the heat and pour the lime juice into the soup. Mix it all well.
  • Pick out your whole spices, the cinnamon bay leaf and star anise. Discard the spices.
  • Serve the soup hot garnished with the green onion stalks, red pepper flakes and/or sesame seeds/oil.