The Baby Bok

Ingredients

For 2 people, sauteé the ingredients below on medium-low heat. In a sepraate sauce pan, on medium set heating element, thaw or warm 500 ml soup stock. When the vegetables are tender, and the stock is warmed to rolling boil, slowly pour the whisked eggs stir lightly to scrape the bottom of the pan, bringing cooked eggs to float on top until fully cooked

Indredients and Preperation

500 ml water with boulion cube for flavour. 0r, 500 ml prepared chicken stock (fresh or frozen)

2-3 large cabbage leaves, cut along the rib, then cross wise into ribbons

2 medium sized carrots, skinned and julienned for finesse, quartered for bite sized or, simply grated

1 small red chilli pepper

2 green onions, cut length wise then sliced

3 small heads of baby bokchoy, cleaned, and cut lengthwise 

3 eggs, thoroughly whisked in a separate bowl

Cracks of salt to cook, and a pinch of pepper to taste.

Clean and prepare the vegetables, and preheat a cast iron skillet or frying pan on the element. In a separate sauce pan, heat the soup stock.

Cook vegetables in the order listed above, stating with the firmest, cabbage, and finishing with the most delicate, baby boy choy. Julienned carrots take longer to cook through compared to using , adjust the time of cooking to your preference for soft, or el dente vegetables.

Semi-pro tip: What is your favourite part of the bokchoy? The white, or like me — the leafy green. Enjoy the crunch and the leafy goodness by slicing length wise to get the best of both worlds in one bite.

The finishing touches,

Are you hungry for more than vegetables and proteins in your soup? Add the left over noodles or rice from the fridge into the vegetable mixture to gently heat at the end. Portion out the vegetable mixture first, then using a strider, or a lifter, portion the dropped egg/poached scramble on top. Then, bathe the broth over top into a bowl, and serve a baby bok choy soup that is delicious as described, and a flexible framework to add your other favourite left over, or freshly prepared vegetables.