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Bok Choy Soup

by Kara Kimbrough


4 tablespoons soy sauce
2 tablespoons mirin (I could not find mirin; I used equal parts cherry to sugar)
2 teaspoons sesame oil
1 glove garlic
2 tablespoons minced fresh ginger
1 tablespoon sugar
1 teaspoon chili paste (any Asian store should have it)
4 tablespoons rice vinegar
8 cups chicken stock
4 cups napa cabbage or bok choy
1/2 cup fresh cilantro

Mix all ingredients together and bring to a boil. (The bok choy does not take long to cook; add it toward the end of the process. The flavors need some time to marry so simmer for at least an hour if possible.)

Chicken Meatballs for soup:

2 pounds chicken thighs or breasts
2 cans water chestnuts, drained
4 cups green onions, chopped
4 teaspoons fresh jalapenos
4 tablespoons fresh cilantro
Creole seasoning or whatever else you would rather use

Chop the chicken  and add everything else and form into little meatballs, brown them in a skillet, and finish cooking them in the oven until done. Add to the soup.

Adapted from recipe from Scranton's in Pascagoula

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