Bok choy soup is a quick and easy Cantonese soup. It is prepared by boiling the bok choy in a broth with some meat, commonly pork slices. My mom used to prepare it when I was a kid. It is a simple recipe that could be ready in fifteen minutes.

What is bok choy soup? 

Since I live separately from my mom due to work, the bok choy soup has never been prepared anymore in my family, likely because there are so many new recipes that I would love to keep exploring.

It is a soup that intertwines with so many childhood memories that I always want to enjoy. That’s why I decided to make it today, to recreate the taste that has slowly faded away, and in memory of my mom.

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Note: Bok Choy is also translated as Pak Choi, based on the Cantonese pronunciation of the word 白菜.

How to cook bok choy soup 

Making soup with bok choy is easy, requiring only some simple ingredients. The Cantonese should be familiar with this recipe for bok choy prepared with pork.

1. Wash and cut the bok choy

1. Place the bok choy in a large container and wash it under running water several times, changing the water several times. You can use either the baby bok choy or the larger one.
2. If you have time, soak the bok choy for half an hour to dissolve any insecticide that might have been used on it. This step is based on the advice given by the vegetable vendor at the market.
3. Cut off the part near the stem, especially for the larger boi choy, so you can easily wash and remove dirt.
4. Cut the bok choy lengthwise to half to review the beautiful layers. This step is optional, but I like to present it that way.

Other ingredients for the bok choy soup

1. Lightly bashed two cloves of garlic.
2. Get ready with a few slices of ginger. Both garlic and ginger will add an aromatic flavor to the soup.
3. Cut the pork, preferably tenderloin, into thin slices. We use tenderloin because it is tender, even slightly overcooked, and healthier, as it contains less fat. (Alternatively, you can substitute it with chicken thigh meat if you do not eat pork.)
4. Marinate the pork with salt, cornstarch, and light soy sauce. Rub the seasoning into the meat and keep it aside for fifteen minutes or longer to let the meat absorb the flavor before adding it to the soup.

2. Boil the bok choy

• Bring a pot of water, about one liter, to a boil in a soup pot.
• Add a cup of store-bought chicken broth to enhance the flavor. Alternatively, you can use the homemade chicken broth as the soup base.
• When it comes to a boil again, throw in one or two cloves of garlic and a few slices of ginger to season the soup.
• Next, add the bok choy, and wait until it returns to a boil.
• Simmer the baby bok choy over medium heat for two to three minutes.
• Add the marinated meat slices, stir to prevent them from sticking together, and continue boiling for one minute.

The soup is ready. It is so easy to make, rich in nutrition from vegetables, with some fiber and protein, and warms the heart of everyone in the family. It is best to serve it with steamed rice.

Tips to make better Bok Choy soup 

• I like to use baby bok choy because these vegetables are more tender than the large bok choy and take less time to cook.
• There is no need to add soy sauce to the soup while cooking because it will make it taste slightly sour. However, adding a few drops of light soy sauce to the soup while serving helps improve the soup’s flavor.
• The white part of the large bok choy (if you use it) has more fiber, which must cook longer to become tender. In this case, separate the stalks from the bok choy leaves and simmer the stalks for two to three minutes before adding the leaves. You do not need to do that for the baby bok choy because they are very tender.

Common questions about Bok Choy

a. Can I use the bok choy soup to make soup noodles? 

It is nice to use it to make Chinese noodle soup, especially with the bok choy soup prepared with meat. Wanton noodles, ramen noodles, and rice noodles are all suitable. You need to add some extra salt or drizzle more light soy sauce before serving the noodles.

b. What is the best soup base for bok choy soup? 

I only use water and chicken broth in the recipe. You can use vegetable broth to make a vegetarian version by omitting the meat. Chicken breast or thigh meat is also ideal as a substitute for anyone who does not eat pork. 

c. Can I use other vegetables instead of bok choy?

Choy sum and Chinese cabbage are suitable substitutes for bok choy. These vegetables should be available at your favorite Asian market.

Other variations you want to consider:

This recipe is loosely based on my memory of how my mother prepared it for our family during my childhood. Here are some suggestions if you want to give it your spin.

• Try to include items like dried shiitake mushrooms, red pepper flakes, and zha cai  (a type of preserved vegetable). Zha cai has a strong umami flavor, an ideal flavor booster for vegetarian dishes.
• Some non-Cantonese variants include star anise and sprinkle some green onions and sesame seeds as garnish, but I will stick to my time-tested recipe.
• The only rule is to make a clear broth, not the creamy types that deviate too far from any Chinese soup.
• You can also try making chicken soup with chicken bones before adding the bok choy. Pork bones are another common alternative for the soup base.

More Bok Choy recipes 

If you like this bok choy soup recipe, here are more Asian recipes for you to try:

• This bok choy stir fry might be downright simple for some people. However, it is deceptively tricky to recreate and taste like those from the restaurant. This bok choy stir fry recipe will address all the nitty-gritty. 
• ABC soup is a heartwarming Cantonese soup. It is quick and easy to prepare, as the name implies. It is rich in vitamins from carrots, potatoes, and tomatoes. I think most Cantonese family should have their spin while preparing it, and this is my family recipe.

Continue to Content

Bok choy soup with pork

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Bok choy soup is a typical quick and easy soup for the Cantonese. It is prepared by boiling the bok choy in a broth with some meat, commonly pork slices.

Print

Ingredients

Ingredients A

• 500g baby bok choy
• 2 cups chicken broth
• 5 cups water
• 3 slices of ginger
• 2 cloves garlic
• 1 tsp of oil
• 1 tsp of salt

Ingredients B (for marinating the pork)

• 120g pork tenderloin
• 1 tsp cornstarch
• 1 tsp light soy sauce
• 1/4 tsp salt

Instructions

1. Wash the bok choy  under running water serval times. Soak the bok choy for half an hour to remove  any insecticide that might have been used on the bok choy.
2. Cut the bok choy lengthwise to half to review the beautiful layers. 
3. Lightly bashed two cloves of garlic and get ready with a few slices of ginger.
4. Cut the pork into thin slices. Marinate with ingredients B for fifteen minutes.
5. Bring the water and chicken broth to a boil in a soup pot.
6. Throw in the garlic and ginger and the bok choy, and wait until it returns to a boil.
7. Simmer over medium heat for two to three minutes.
8. Add the marinated pork slices, and continue boiling for one minute.
9. Transfer to a soup bowl to serve.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 1808mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 15g

This data was provided and calculated by Nutritionix on 14/5/2022