Clear Bok Choy Soup Recipe [One-Pan] 🍲 MasalaHerb.com (2024)

FAQs

What is Chinese clear soup made of? ›

Clear soup is usually made with veggies like carrots, french beans, mushrooms, cabbage, bok choy, cauliflower, broccoli, yellow onion, celery stalks & sweet corn.

Like the name suggests, clear soup is a fully liquid soup that does not contain any solid ingredients. Though many soups contain vegetables, meats and even noodles, a clear soup is simply clear broth that you can see through. The texture of clear broth is thin even at room temperature.

This Clear Veg Soup is made from cabbage, carrots, green capsicum, green beans, ginger and garlic. It is seasoned with nutmeg, salt, pepper, and is cooked with oil and water. Garnished with spring onions or scallions.

Unlike so many leafy greens, bok choy doesn't shrink down to nothing when cooked. The stalks are crisp and fleshy—like celery, but not stringy. In fact, when cooked fully they become creamy, with an almost meatlike texture and an underlying sweetness.

The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It's also a good source for calcium and vitamin B6.

Clear soups include broth, hearty broth, and Consommé.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

The basic ratio for clear soup is 4 pounds of main flavoring ingredients, 1 gallon of stock or broth, 1 sachet or bouget, and seasonings to taste.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

Broth, or bouillon, is a common clear soup. Broths come in a variety of flavours, including chicken, turkey, beef, vegetable and mushroom.

What stock is a clear soup? ›

Clear soups typically look like broth and can be made with vegetable stock or meat stock, such as a broth made with chicken or pork.

Japanese soups can be divided into two major categories—miso soup and clear soup. Both are made with dashi, soup stock. Miso is mixed into the dashi to make miso soup, while clear soups use salt, soy sauce and sake to add flavor to the dashi. Most people tend to have miso soup with everyday meals, especially breakfast.

Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips. Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more.

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

Bok choy, a Chinese cabbage, is tender, sweet, and stands up well to heat — making it perfect for stir-frying. Cook it simply with garlic, black bean sauce, or shiitake mushrooms for a delicious side dish, or incorporate it into a frittata or bowl of ramen for a more substantial bite.

A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)

Dry the bok choy and place carefully into freezer bags, removing as much air as possible from bag. Bok choy keeps for up to 12 months if frozen under 0 degrees. What are the benefits of bok choy? A cruciferous vegetables, bok chop contains high levels of vitamin C, fibre, vitamin K, vitamin A, and beta-carotene.

The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

What is hibachi clear soup made of? ›

I know that some people are thinking of “Japanese Onion Soup”—also known “Miyabi Soup” or “Hibachi Soup”—made by simmering beef broth or chicken broth and veggies such as carrots, celery, fresh ginger, and garlic. This soup commonly includes sliced mushrooms, scallions, sometimes tofu, and sesame oil.

Making the broth with a combination of chicken backs, pork trotters, dry-cured ham, dried shrimp, and glutamate-rich seaweed results in an extra-savory and rich soup. Brining the shrimp that fill the wontons in a solution of salt and baking soda preserves their juiciness and makes them crisp.

Japanese soups can be divided into two major categories—miso soup and clear soup. Both are made with dashi, soup stock. Miso is mixed into the dashi to make miso soup, while clear soups use salt, soy sauce and sake to add flavor to the dashi. Most people tend to have miso soup with everyday meals, especially breakfast.