So, can we just talk about how amazing this gingery bok choy soup with shiitakes is? It is so good. I made it the other night when I was feeling just plagued by bok choy. I mean, I was irritated with the volume of gangly brassica that had found its way into my fridge. You see, on Wednesdays I drive for a fantastic CSA delivery service in return for my week’s veggies. Often there are extras for the drivers, and this week the extra was bok choy. Two bok choy is enough to completely fill my generously-sized produce drawer.
And yet. A client didn’t want her bok choy; she wanted it so little that she insisted I take it home with me. So: three. Three giant bok choy.
This Is What We Talk About When We Talk About GIANT BOK CHOY.
At the time, I didn’t see it for the opportunity that it was. Annoyed, I started chopping up the first one for a truly terrible red coconut curry that Nate mysteriously loved. There wasn’t enough room in the fridge, I was desperate, and in my rush probably seasoned things badly. It was just overly bitter and wrong. A few days later I used the second to make a Chinese fermented black bean noodle dish, which I’ll certainly share about soon. I used the third in this, the Most Delicious Bok Choy Soup of All Time.
This trajectory of recipes tells me nothing if not this: I clearly needed more experience with bok choy. The bounty was a blessing, if only because it ultimately resulted in my ability to write this recipe:
My handwriting’s messy because I wrote this recipe as I was making it. I have a really bad habit of just making things without recording them in any way, and then being sad when I can’t reproduce the awesome. I’m glad I took the time to jot this one down.
Ingredients
- 1/4 – 1/2 lb fresh shiitake mushrooms, destemmed and thinly sliced (reserve stems for another use, like stock)
- 1 small onion, cut in half, thinly sliced into half moons
- 1 large bok choy, stems separated, leaves roughly chopped, stems thinly sliced
- 1 heaping tablespoon grated fresh ginger
- 2 cloves minced fresh garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons tamari or soy sauce in four cups of water
- 2 tablespoons unrefined sesame oil, divided
- 1 block firm Chinese-style tofu, pressed 30 minutes and cubed (optional)
- 1/4 to 1/2 teaspoon salt, to taste
- Add 1 tbsp sesame oil to a large pot and heat.
- Add onions and cook, softening, over medium low heat.
- Add bok choy stems and raise heat to medium. Cover and cook 5 minutes, stirring once per minute. Bok choy will soften and release moisture.
- Remove contents to another bowl and set aside.
- Wipe out large pot with a paper towel. Dry completely!
- Return wiped-down pot to stove. Add the other tablespoon of sesame oil and heat.
- Add mushrooms, stir-frying over medium heat. Add more oil or a couple tablespoons of water if it is too dry (if the mushrooms are sticking). (Note: my mushrooms got sticky. I used water.)
- Add garlic, ginger and chili flakes and cook, allowing the mixture to become fragrant (less than a minute).
- Return the reserved bok choy/onion mixture to the pot and combine well with the mushrooms.
- Pour water and tamari/soy sauce mixture over the seasoned mushrooms. Stir well, scraping up any delicious browned bits. Bring just to a boil.
- Add bok choy leaves and incorporate well. Cover and cook 3 minutes. It’s okay if it gently boils.
- Remove lid, stir well, and add tofu. Cook over low a few more minutes so the tofu can heat through and become infused with flavor.
- Salt to taste and serve hot!
When I saw bok choy in my basket this week, I happily took extra.