白菜豬肉湯

Bok Choy & Pork Soup

This healthy, refreshing soup comes together in 30 minutes!

Prep Total Yield

15 minutes 30 minutes 4 servings
 Ingredients

Main Ingredients
227 g baby bok choy (the larger bok choy works too, more on this later)
56.7 g pork chop

Soup Base
198 g chicken broth
2.5 cup water (soup base)
1 slice ginger (optional - just a few slices)
0.50 tsp oil
0.50 tsp salt
0.50 tsp chicken bouillon (optional)

Pork Marinade
0.50 tsp cornstarch (pork marinade)
0.50 tsp oyster sauce (pork marinade)
0.50 tbsp water (pork marinade)
 Instructions

Step 1: Prepare pork

To prepare our pork chops (56.7 g), we'll first need to trim away the fatty
edges.

Then, we'll cut the pork chops perpendicular to the muscle grains into a few
pieces, and then into thin slices (about 2mm thick). This helps give the meat
more of a tender chew when we eat it.

Next, we'll marinate our pork with cornstarch (0.50 tsp), oyster
sauce (0.50 tsp), and water (0.50 tbsp). Stir the mixture until it’s fairly even,
and add the pork. Using a bit of force, massage the pork for about 30 seconds
to help the pork absorb the marinade.

Step 2: Wash bok choy

We'll need to wash the baby bok choy (227 g) thoroughly:

Peel away each individual stem, and toss them into a bowl of large water
Scrub your fingers along the bottom of each stem closest to the root. Dirt
usually accumulates here.
Rinse under running water.
If you have time, my parents like to soak the bok choy in water for 30
minutes.
Step 3: Trim bok choy
The stalks of bok choy are all inherently different sizes, so we'll want to make
two cuts for the bigger stalks:

one to separate the stalks in half

and another to separate them from the leaves.

You don't absolutely have to do this, but it helps with the texture. You can
skip this for smaller stalks.

While you have your knife out, cut a few thin slices of ginger (1 slice) if you're
opting to include it. We always use a few slices.

Step 4: Prepare soup base

Set your stove to high heat. In a pot, we'll bring water (2.5 cup) and chicken
broth (198 g) to a boil.

We'll also add oil (0.50 tsp), salt (0.50 tsp), and ginger (1 slice) (optional).

The salt and oil help to preserve the bok choy's color.

Cover, and wait for it to boil.

Step 5: Cook bok choy

Once the pot has come to a boil, we'll throw in our bok choy, starting with the
stems. These are thicker and take longer to cook.

Shortly after, we'll throw in the leaves.

Cover, and wait for the pot to return to a gentle boil.

Step 6: Cook pork

Once the bok choy has returned to a boil, add the pork slices a few at a time,
making sure to separate them from one another. We can also add chicken
bouillon (0.50 tsp) (optional).

Stir for a bit. After adding the pork chops, once the pot returns to a boil, the
soup is ready to eat. This should take about 1-2 minutes.

Step 7: Plate & enjoy!

After you’ve cooked it, we can keep the bok choy in the soup and eat it as is.

Or, often what we’ll do is scoop the bok choy out, drink the soup, and eat the
bok choy separately.

If you're making this in a bigger batch, you may want to transfer the bok choy
out of the soup, as it will start to lose its color and firmness the longer it sits
in hot water.

It's up to you!