Bok Choy Soup, with variations

This is a yummy soup template, that can be made vegetarian with tofu, pescatarian with shrimp, or with chicken. You can add noodles or rice to make it heartier, or keep it simple. I like it both with Asian seasoning, or with a more traditional chicken soup flavor, using thyme, rosemary and lemon. Experiment and enjoy!

Ingredients:

• 4 cups chicken or veggie broth

• 1-2 carrots, diced

• 1 sweet pepper, thinly sliced

• 1/2 yellow onion, minced

• 1 large garlic clove, finely chopped

• 1 head bok choy, separated into leaves and washed well

• sea salt & ground black pepper to taste

• 1 tbsp. olive oil

Seasoning Options:

1. Asian = 1/4 teaspoon crushed red pepper flakes, 2 tsp soy sauce, 2 tsp toasted sesame oil, 1 tsp freshly grated ginger

2. Traditional = 1 tsp dried thyme, 1/2 tsp. dried rosemary, 1 tbsp. lemon juice

Protein Options:

1. Tofu = 1/2 block firm tofu, cut into chunks

2. Shrimp = 1/2 lb of peeled, de-veined shrimp

3. Chicken = 1 chicken breast, poached & shredded or leftover chicken from roasting whole bird, or rotisserie chicken, shredded

Directions:

In soup pot, add 1 tbsp oil over medium heat. Saute onion until translucent. Add garlic and saute a few minutes more. Add 4 cups chicken broth, and seasoning option of choice, Asian or traditional.

Add diced carrot & peppers and bring to a boil.

Reduce heat to simmer and cook for about 5-10 minutes, until carrot is crisp-tender.

Meanwhile, slice bok choy leaves into thin strips.

Once veggies are nearly done, add protein of choice, and bok choy leaves.

Simmer for another 5- 10 minutes, until the bok choy leaves turn dark green and are wilted and tender, (If using shrimp, be sure they are fully cooked and pink, but not over-done! Watch closely).

Delicious as is or served over cooked rice or noodles.

Adapted from https://www.thespruceeats.com/bok-choy-chicken-soup-694299