Super Simple White Bakchoi Soup

When you love vegetables, it becomes much easier to create daily meals. I find it really helps simplify my work in the kitchen.

My husband and I love eating vegetables. I'm grateful that this makes it easier to choose ingredients for cooking. It also makes me excited to grow vegetables in the garden.

As you may have seen in my previous blog, I harvested white bakchoi. As promised in that harvest blog, I'll share a recipe for white bakchoi soup. So, stay tuned for the simple recipe ever!

In fact, I still have white bakchoi plants in my small garden. That's because I don't harvest the bakchoi by pulling them out by the roots.

Instead, I just pick the bottom leaves. So I can harvest those white bakchoi again a few days later.

The white bakchoi are truly beautiful! They're fresh, and they're all organic. I usually serve them stir-fry. But this time, I wanted something new. Hmmm, it doesn't seem like it's enough to make soup from these fresh white bakchoi.

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Well, in this white bakchoi soup recipe, I use chicken breast. You can use any meat, or even boneless fish.

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THE INGREDIENTS

• 250 grams of chicken breast
• 250 grams of white bakchoi
• 2 carrots
• 3 bay leaves, fresh or dried
• a thumb-size of ginger, flattened
• 5 cloves of garlic
• 5 cloves of red onion
• 1 teaspoon of salt
• 1/2 teaspoon of sugar
• 1000 ml of water

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COOKING INSTRUCTIONS

I'm standing in my small kitchen. Preparing soup ingredients. I prefer to chop ingredients while standing. What about you?

I'm cleaning the white bakchoi. I only washed the leaves. I didn't chop them into small pieces. But this is a matter of personal preference.

Likewise with the carrots, you can dice them into small cubes, or just slice them like I did.

I also thinly sliced the shallots and garlic. You can also use the finely chop method. No problem at all.

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Then, heat a little vegetable oil. Add the sliced garlic and cloves. Also, add the flattened ginger and bay leaves.

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Stir well until fragrant. Then, add the water. Add the diced chicken breast, or whatever protein you're using. Also add the diced carrots.

Cook for about five minutes. After that, add the white bakchoi leaves.

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Cook for another 3 minutes, or until the texture of the white bakchoi leaves is to your liking.

Just before removing from the heat, add the seasoning. You can also add chicken stock or mushroom stock.

Meanwhile, I only added salt and sugar. That was enough to achieve the right savory balance.

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This is a simply earthy soup. With a clear, light soup that's easy on the throat. It's a comfort food, especially for cold weather or when you have a fever. This soup will definitely boost your energy and help your body recover.

You can substitute cabbage for the white bakchoi. Don't worry about it. 😊 Would you like to try this soup?

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Best Regards,
Anggrek Lestari

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