Clear Bok Choy Soup Recipe [One-Pan] 🍲 MasalaHerb.com (2024)

FAQs

What is Chinese clear soup made of? ›

Clear soup is usually made with veggies like carrots, french beans, mushrooms, cabbage, bok choy, cauliflower, broccoli, yellow onion, celery stalks & sweet corn.

This Clear Veg Soup is made from cabbage, carrots, green capsicum, green beans, ginger and garlic. It is seasoned with nutmeg, salt, pepper, and is cooked with oil and water. Garnished with spring onions or scallions.

The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It's also a good source for calcium and vitamin B6.

Clear soups include broth, hearty broth, and Consommé.

Japanese soups can be divided into two major categories—miso soup and clear soup. Both are made with dashi, soup stock. Miso is mixed into the dashi to make miso soup, while clear soups use salt, soy sauce and sake to add flavor to the dashi. Most people tend to have miso soup with everyday meals, especially breakfast.

Clear soups are also called passed soups, as any chunks of ingredients are taken out of the soup, and you are left with a liquid soup. Consommé, a French clarified meat or fish broth, is a classic version of a clear soup.

The fish used in clear fish soup is a great source of omega-3 fatty acids, which are essential for maintaining a healthy heart and brain. The vegetables and herbs used in this soup are also packed with vitamins and minerals, making it a great choice for anyone looking to boost their immune system and overall health.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Preparing Bok Choy for Soup: Cut baby bok choy in halves, regular bok choy in quarters, and large bok choy into bite-sized pieces. Ensure thorough washing, especially between the stalks, to remove any dirt. Adding Bok Choy to the Soup: Add bok choy stems side down in an upright position.

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Is it okay to eat bok choy every day? ›

A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)

This cruciferous cousin of broccoli is loaded with nutrients that help keep your skeleton strong, such as calcium, vitamin K and potassium. Swap in two cups of raw bok choy for lettuce in your salad and you'll rack up as much calcium as you'd get from half a glass of milk.

Step 7 – Bok choy harvest

As bok choy can regrow, it is possible to harvest up to half the plant, which encourages new leaf growth. To harvest cut at the base of the stem. Wash and store in a plastic bag in the crisper section of the refrigerator for up to a week.

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.