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.