This soup takes less than 10 minutes to make. When my mom makes this, she only uses broth, water, baby bok choy, and ginger. So it can be as simple as that. Just be sure to wash the vegetables very very well, especially if you’re using shanghai bok choy because a lot of dirt and bugs collect between the leaves. Although full sized bok choy will work, I much prefer the taste and texture of baby bok choy.
Note: I used baby shanghai bok choy for the soup in the photo below.
Bok Choy Soup Recipe
makes 6 servings
1 small bag (approximately 12 to 15 pieces) of baby bok choy or baby shanghai bok choy
3 cups chicken broth or vegetable broth
3 cups water (or use broth)
1 to 2 blocks s0ft tofu, sliced and then cut into strips
1 small tomato, sliced into thin wedges
4 thin slices of fresh ginger
ground white pepper
Wash the bok choy very very well to remove the dirt and small insects that may be trapped between the leaves. I suggest this rigorous procedure: rinse under cool running water (several times); then soak in a full sink of cool water until the dirt sinks to the bottom and strain (repeat several times); then rinse each vegetable under cool running water individually. Larger baby bok choy can be torn or cut in half.
In a large pot, bring the water, broth, and ginger to a boil over high heat. Then add the baby bok choy. Once the soup comes back to a rolling boil, add the tofu. Lower the heat to maintain a gentle boil until the vegetables are tender but still crisp, about 2 minutes. Remove from heat, add the tomato slices and mix gently. Ladle into bowls, add a dash of ground white peper (or more to taste) and serve immediately.