After making a Bok Choy Stir-Fry, we had some Bok Choy leftovers that I didn’t initially have a plan for. Once I took a look in our fridge and saw that we had to use a pork tenderloin within the next few days, I knew what I wanted to make- a pork and Bok Choy soup! Thanks to Taste of Asian Food, I knew exactly what to do.
When I say that this soup is delicious and perfect for those rainy Summer days, I mean it. The broth is simple- mostly water and a bit of broth; it creates the perfect base for the ginger, garlic and pork to cook in. I love any recipe that helps me to avoid food waste and this turned into a dish that I will make again and again!
Pork and Bok Choy Soup
Ingredients
Pork
- 120g Pork Tenderloin
- 1 tsp Cornstarch
- 1 tsp Light Soy Sauce
- 1/4 tsp salt
Soup
- 500g Bok Choy (Baby bok choy, if possible)
- 2 cups Low Sodium Chicken Broth
- 5 cups Water
- 3 slices of Ginger
- 2 Garlic Cloves
- 1 tsp Oil
- 1 tsp Salt
Instructions
- Wash the bok choy under running water well. Soak the bok choy for half an hour to remove any insecticide that might have been used on the bok choy.
- Cut the bok choy lengthwise to half to review the beautiful layers.
- Lightly bashed two cloves of garlic and get ready with a few slices of ginger.
- Cut the pork into thin slices. Marinate with the soup ingredients for fifteen minutes.
- Bring the water and chicken broth to a boil in a soup pot.
- Throw in the garlic and ginger and the bok choy, and wait until it returns to a boil.
- Simmer over medium heat for two to three minutes.
- Add the marinated pork slices, and continue boiling for one minute.
- Transfer to a soup bowl to serve.
