Bok Choy Egg Drop Soup

There’s something wonderfully comforting about a warm bowl of Bok Choy Egg Drop Soup on a chilly winter evening. I remember the first time I made this dish; the vibrant greens of the bok choy contrasted beautifully against the golden broth, and the aroma filled my kitchen with a sense of home. It was a day when I craved something nourishing yet simple, something that would warm me from the inside out. As I stood by the stove, the gentle simmering of the soup reminded me of family traditions, where every spoonful feels like a warm hug. This dish is not just food; it’s a little piece of comfort that speaks to the soul, perfect for those cold nights or whenever you’re in need of a quick, healthy meal.

Recipe Ingredients for Bok Choy Egg Drop Soup

Crafting Bok Choy Egg Drop Soup means bringing together some truly delightful ingredients that work in harmony. The fresh bok choy adds a crisp texture, while the vegetable broth provides a rich base. Each ingredient plays a crucial role in delivering a comforting and nourishing bowl of soup.

• 3 carrots, peeled and sliced: Sweet and vibrant, carrots add a lovely crunch and natural sweetness to the soup.
• 1 celery stalk, diced: This brings a refreshing crunch and aromatic flavor to the mix.
• 1 yellow onion, small, diced: Enhances the base flavor with its natural sweetness.
• 1 garlic clove, minced: Adds depth with its robust flavor, making every sip unforgettable.
• 1 tablespoon ginger, fresh, minced: Delivers a hint of spice and warmth, rounding out the flavor profile.
• pinch kosher or sea salt: Essential for bringing all the flavors together; adjust to taste.
• 1/2 teaspoon black pepper: Adds a subtle heat.
• 1 tablespoon chili powder: Introduces a warm, spicy kick that elevates the soup.
• 1/4 teaspoon cayenne pepper: For those who love a bit of extra heat!
• 1/4 teaspoon red pepper flakes: Adds further dimension and a slight kick; feel free to adjust.
• 1 teaspoon paprika: Brings a smoky undertone and beautiful color.
• 4 cups vegetable broth, low-sodium: The heart of the soup, providing a rich base.
• 2 tablespoons lite soy sauce: Adds umami flavor without being overpowering.
• 4 cups bok choy, chopped, loosely packed: The star ingredient, providing freshness and crunch.
• 4 egg whites: Creates that classic silky texture.
• 2 green onions, chopped: For garnish and a fresh crunch.
• 2 tablespoons cilantro, fresh, chopped: Adds brightness and freshness, perfect for topping.

Cooking Instructions for Bok Choy Egg Drop Soup

Making Bok Choy Egg Drop Soup is a wonderful journey filled with delightful aromas and flavors. Follow these steps to create your own comforting bowl of soup!

1. Add all ingredients except bok choy, egg whites, green onion, and cilantro to the slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. You’ll notice the wonderful scents wafting through your kitchen as everything cooks down.
2. After the vegetables are tender, add the bok choy and stir gently. Continue cooking just until the bok choy is wilted, which should take about 5 minutes. The bright green of the bok choy adds such a lovely color to your soup!
3. In a small bowl, whisk the egg whites until frothy. This will create that beautiful silky texture in your soup. When the soup is hot, slowly stir while drizzling the whisked egg whites into the soup. Watch as they transform into delicate ribbons.
4. Once all the egg whites are incorporated, cook for an additional two minutes. This step is crucial as it allows the egg whites to set perfectly in the warm broth.
5. Ladle the soup into bowls, and top with chopped green onions and cilantro for garnish. This final touch adds not only flavor but also brightens the presentation.
6. Follow the same instructions above for prep, then cover and simmer until veggies are tender for approximately 2 hours. Stir every 15 minutes to prevent sticking. Add bok choy and egg whites as directed in the recipe to enjoy that delicate texture.

Recipe Notes about Bok Choy Egg Drop Soup

Here are some tips for making the most of your Bok Choy Egg Drop Soup.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
• Freezing: While the soup can be frozen, the texture of the bok choy may change upon thawing. It’s best enjoyed fresh!
• Pairing: This soup pairs perfectly with steamed rice or a fresh garden salad.
• Vegetarian option: Keep it vegetarian by ensuring that your vegetable broth is made without animal products.
• Serving size: Feel free to double the recipe if you’re feeding a crowd!

How to Enjoy Bok Choy Egg Drop Soup

• As a Warm Starter: Serve Bok Choy Egg Drop Soup as a lovely starter before your main dish to warm up your guests.
• For Lunch: This soup is perfect for a light lunch. Pair it with a sandwich or a wrap for balance.
• During Winter Months: Enjoy this hearty soup on cold winter evenings; it’s sure to bring warmth.
• Meal Prep: Make a big batch ahead of time to enjoy throughout the week. It’s a great option for busy days!
• With Leftovers: Leftover soup can be served with a side of bread for a comforting meal the next day.

FAQ

Conclusion

Bok Choy Egg Drop Soup is not just a meal; it’s a warm embrace in a bowl that brings comfort and nourishment. The combination of fresh vegetables and silky egg whites creates a dish that’s both satisfying and easy to prepare. Don’t hesitate to try this recipe tonight; you’ll find it quickly becomes a favorite in your kitchen!

Bok Choy Egg Drop Soup

The ultimate comfort food for winter, Bok Choy Egg Drop Soup combines fresh vegetables and egg whites in a flavorful broth. Perfect for a quick weeknight dinner or a cozy lunch, this easy recipe will surely warm your soul and satisfy your cravings tonight!

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Servings: 8 servings

Course: Soups

Cuisine: Asian

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 3 carrots carrots peeled and sliced
• 1 celery stalk celery stalk diced
• 1 yellow onion yellow onion small, diced
• 1 garlic clove garlic clove minced
• 1 tablespoon ginger fresh, minced
• pinch kosher or sea salt kosher or sea salt more or less to taste
• 1/2 teaspoon black pepper
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes more if desired
• 1 teaspoon paprika
• 4 cups vegetable broth low-sodium
• 2 tablespoons lite soy sauce
• 4 cups bok choy chopped, loosely packed
• 4 egg whites egg whites
• 2 green onions green onions chopped
• 2 tablespoons cilantro fresh, chopped

Equipment

• Saucepan
• Wooden Spoon
• Peeler
• Whisk
• Slow Cooker
• Cutting Board
• Chef's Knife

Method

 

1. Add all ingredients except bok choy, egg whites, green onion, and cilantro to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add bok choy, stir and continue cooking just until wilted, approximately 5 minutes.
2. In a small bowl, whisk egg whites until frothy. When the soup is hot, slowly stir while drizzling the whisked egg whites into the soup. Once all egg whites are incorporated, cook for an additional two minutes.
3. Ladle into bowls, and top with green onion and cilantro to serve.
4. Follow the same instructions above for prep, then cover and simmer until veggies are tender, approximately 2 hours. Stir every 15 minutes to prevent sticking. Add bok choy and egg whites as directed in recipe.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!