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Hearty Bokchoy Chicken Soup

Comforting Hearty Bokchoy Chicken Soup for Cozy Nights

This Hearty Bokchoy Chicken Soup is a warm embrace in a bowl, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Dried Shiitake Mushrooms Substitute with 1 cup fresh mushrooms for similar taste.
  • 1 pound Chicken Thighs Use pressed, cubed extra-firm tofu for a vegetarian version.
  • 1 bunch Bok Choy Napa cabbage or Swiss chard can be used as a substitute.
  • 1 medium Onion Always choose a fresh one for the best taste.
  • 3 cloves Garlic Fresh garlic enhances the overall flavor profile.
  • 1 tablespoon Ginger Make sure to use fresh for maximum punch.
For Extra Flavor
  • 1 stick Cinnamon Stick Remember to remove it before serving.
  • 1 piece Star Anise Avoid substituting to preserve its unique flavor.
  • 2 tablespoons Soy Sauce Choose low-sodium options to control saltiness.
For Liquid
  • 6 cups Vegetable or Chicken Broth Choose homemade or low-sodium for better health.
For Garnishing
  • 3 tablespoons Scallion Greens Chop them finely for pretty presentation.
  • 1 bunch Cilantro If you're not a fan, omit it or substitute with parsley.
  • 1 tablespoon Sesame Oil Drizzle for added richness.

Equipment

  • large pot
  • knife
  • Cutting board
  • measuring cups
  • ladle

Method
 

Step‑by‑Step Instructions for Hearty Bokchoy Chicken Soup
  1. Soak the dried shiitake mushrooms in boiling water for at least 30 minutes. Slice and reserve the soaking liquid.
  2. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, sauté for 5 minutes until fragrant.
  3. Pour in the reserved mushroom soaking liquid, broth, and soy sauce. Add cinnamon stick and star anise, bring to a gentle boil.
  4. Add the sliced chicken thighs and simmer for 20 minutes, stirring occasionally.
  5. Stir in fennel, scallion whites, and sliced fresh mushrooms, cooking together for 5 minutes.
  6. Add bok choy stems and simmer for an additional 3 minutes.
  7. Stir in bok choy greens and bean sprouts, cooking until the greens are just wilted, about 2 minutes.
  8. Carefully remove and discard the cinnamon stick and star anise from the pot.
  9. Ladle the soup into warm bowls, sprinkle with scallion greens and cilantro, then drizzle with sesame oil.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Ensure the dried shiitake mushrooms are fully hydrated for maximum umami flavor. For the vegetarian option, add tofu later in the process as it requires less cooking time.

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