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Posted Oct 30 2010 12:00am

Comfort.  That’s the first word that comes to mind when I think of soup.  Thankfully I’m feeling 100% again, but while I feel great I passed my cold onto my husband.  On his worst days he just wanted soup for dinner. 

The first night I opened up a can of chicken noodle soup for him while I still had the dinner I originally planned to make.  The second night I thought I’d take advantage of his willingness to eat soup and make my own.

I had a lot of bok choy on hand from not 1 week, but 2 weeks of my produce delivery.  I’d been avoiding it because normally I use it in a stir fry and I just haven’t been in the mood for that.


Then it hit me – put it in a soup.  I try to get as many veggies in as I can and I knew it would wilt down a lot once cooked.  I think this may be my new favorite way to eat bok choy.


Chinese Beef and Bok Choy Noodle Soup

about 5-6 servings


  • 2 tsp sesame oil
  • 1 lb lean ground beef
  • 1/2 onion, diced
  • 1 tbsp fresh ginger, grated (tip: after peeling the ginger keep it in the freezer in a zip lock bag that way you always have ginger on hand when you need it)
  • 3 cans (14.5 ounce each) low sodium chicken broth (homemade chicken broth would cut down on the sodium level here)
  • 2 bunches bok choy greens, thinly sliced
  • 8 ounces whole wheat spaghetti or angel hair
  • 1 tbsp tamari
  • 1 tbsp rice vinegar
  • sea salt and pepper to taste
  • sesame seeds for garnish




  • Instead of beef use ground chicken or ground turkey
  • For extra heat add in some Sriracha hot sauce
  • Instead of spaghetti or angel hair use soba noodles for a more authentic Chinese dish

This was actually pretty fun to eat because I used chop sticks.  My chop stick skills definitely need more practice.  Good thing there are left overs.

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