- 3 cups chicken broth
- 10 leaves bok choy, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons Asian sesame oil
- 1 teaspoon red pepper flakes
- 1 garlic clove, peeled, chopped
Add the bok choy. Simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender. Serves 4 to 5.
This recipe is submitted by a reader, Linnie Williams.
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