BOK CHOY RECIPES
- 1-1/2 Tbs. oil
- 4 cups diced (1/4-inch) carrot
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 or 2 fresh Thai bird chiles, cut into disks
- Kosher salt
- 3 quarts Homemade Chicken Broth or lower-salt chicken broth
- 3-1/2 to 4 cups shredded, cooked chicken
- 5 cups cooked-until-barely-tender ramen noodles, rinsed
- 1/2 lb. bok choy, thinly sliced
- 8 oz. shiitake mushrooms, stemmed and sliced
- 1 to 3 Tbs. soy sauce
- 1 tsp. to 2 Tbs. white vinegar
- 1 tsp. to 2 Tbs. brown sugar
- 1/2 tsp. to 1 Tbs. sesame oil
- Freshly ground black pepper
- 1/2 cup thinly sliced scallions for serving (optional)
- Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven.
- Add the carrot, ginger, Thai bird chile, and 1/2 Tbs. salt.
- Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes.
- Add the broth and bring to a boil.
- Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes
- Stir in the reserved shredded chicken, ramen noodles, bok choy, and mushrooms.
- Simmer, stirring occasionally, until all are tender and the flavors meld, 10 to 15 minutes.
- Stir in 1 Tbs. of the soy sauce, 1 tsp. of the vinegar, 1 tsp. of the sugar, and 1/2 tsp. of the sesame oil.
- Taste, and add more soy sauce, vinegar, sugar, and sesame oil, a little at a time, until the soup has a nicely balanced flavor.
- Season with salt and pepper to taste.
- Garnish each bowl with a 1 Tbs. of the scallions, if you like.
** TIP: If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.