Ingredients
1-2 heads baby bok choy
2 green onions (scallions)
1 TB minced ginger
2 TB minced garlic
1 star anise
1 bay leaf
1 cinnamon stick
4-5 cups stock (chicken or beef)
1 TB sesame oil
1 TB soy sauce
1 TB rice vinegar
1 lime
Garnish: sliced green onions, sesame seeds, red chili flakes (optional)
Directions
Separate the bok choy leaves and wash them well as mud tends to stick at the bottom of the stems. Pat dry. Slice the leaves and set aside.
Trim any roots off the bottom of the green onions. Cut 1-2 inches of the white bulb end and set aside. Thinly slice the green stalks to use as garnish.
If possible, mash the ginger and garlic into a paste using a mortar and pestle.
In a medium sauce pan, heat the oil over medium heat. Add the green onion bulbs (white part) and fry for a couple of minutes.
Reduce the heat to low and add the ginger-garlic paste. Beware, it can splatter. Stir and fry for another 1-2 minutes. Don't let it burn.
Add the bok choy to the pan. Cook for 1 minute.
Add the star anise, bay leaf, and cinnamon stick. Gently pour in the stock. Add the soy sauce and vinegar.
Mix everything, bring to a boil and reduce heat to let it simmer for 8-10 minutes.
Turn off the heat. Squeeze in the lime juice. Mix well. Remove the whole spices and discard them.
Divide the broth between two bowls. Garnish with sliced green onions, sesame seeds, and chili flakes (if using).
Note: Also works well as a broth for ramen noodles. Cook 1-2 servings of ramen noodles directly in the broth during the last 2-3 minutes of cooking depending on how long the noodles need to cook.
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