Bok Choy Soup

Featured in blog: Under the Influence


  • 1 large bok choy
  • Chicken stock to taste (a brand like Better than Bullion is my choice)
  • 1 lb ground pork
  • 1 small can Water Chestnuts
  • 1 tbsp minced garlic
  • ¼ cup diced ginger
  • Olive oil


Take a large stock pot and heat it medium high then after it’s heated up, pour in a little olive oil, about 1tsp.  Toss in the garlic and stir it for a minute or two then add the ground pork and cook until done.  Now add water until it fills the pot three quarters of the way full and put the heat on high.  Take the bok choy and cut the bottom off, like about 3 inches of it.  Place that bok stump in the water and add the chicken stock until it has the flavor you want.  You want a proper chicken to choy ratio so maybe just add a couple tablespoons then if it’s not salty enough for you, just add in some salt.  Take the rest of the bok choy and cut it into little pieces and set aside.  At some point the water will start to boil, when it does that, reduce the heat to medium high and let it cook for 20 minutes.  This will allow the choy stump to add flavor to the broth.  After 20 minutes, add in the ginger, Water Chestnuts and the cut up choy then gently stir it in.  let it cook for another 15 minutes and you are done!

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