I Heart Baby Bok Choy

posted in: Recipes, Ruminations | 7


There’s nothing that spells cute to me more than a bunch of baby bok choy. The tenderest and most mild of cabbages, the contrast between leafy green parts and white stems has never been more appealing. When boiled, the fibrous whites turn translucent and practically melt in your mouth. The greens hold true to their shape and are delicate as a floppy bunny’s ear.

My uncle was always partial to choosing baby bok choy for a vegetable dish, and would often prepare it by braising it lightly in water and salt, with two or three plumped-up dried shittake mushrooms. The spongey whole mushrooms would lend a kiss of flavor and chewy texture to an otherwise faint dish. The green leafy parts soak in much more salt than the stem, so it’s a good thing to watch out for when tasting.

It was raining on Sunday, so I took out a bowl and made this very basic noodle soup, which can be duplicated with any vegetable. It’s particularly light so that you can really taste the bok choy’s flavor.


Simple Noodle Soup with Baby Bok Choy

Bring a medium saucepan of water to boil. Add one single serving-size bunch of basic Asian wheat noodles and cook for 3 or 4 minutes. Chop stems off of washed baby bok choy and add to the water. Meanwhile, pour about a teaspoon each of soy sauce and sesame oil in the bottom of a large serving bowl. Cook noodles with bok choy about 2-3 minutes longer, and transfer both to the serving bowl. Ladle in the hot water until full, and serve. Optional: poach an egg in the lightly boiling water toward the end of cooking, puncturing the yolk first.

7 Responses

  1. Yvo

    Mm, delicious. Perfect for such crap weather as we have today.

    As for a deep fryer, sigh, I have one that’s brand new in the box, being stored in my bf’s parents’ attic because I’ve no counter space in my apartment. I’d trade being able to eat out for a larger kitchen… (well, I will have to eventually, since once I BUY a place… no more $$ to eat out!) We should trade 🙂

  2. Yvo

    Oh yeah, PS, I’ve heard of some people deep frying in their rice cookers. Tempura, too!

  3. Yvo

    Just read your interview on Food Candy. If I haven’t said it before, I admire your dedication to this goal. I’ve created my social life around eating- I’m perfectly happy going out to eat and nothing more, so it’s hard for me to envisage life without that. And while I adore entertaining, doing that too much gets a bit expensive. Then again, I suppose I could opt to eat at home, then meet people for movies, drinks, etc… I’m keen on where this goes for you though. Expect to get many cookbooks for Christmas? 🙂

  4. vasilisa

    I love your recipes. They make dishes that I’ve always wondered about look so simple, it’s seems silly not to try them at home. 🙂

  5. Cerbrina

    I love baby bok choy too!
    I always have to get them from the asian market…

  6. lindsey

    i’ve been making this soup ever since i found your site whilst googling ‘bok choy’. i can’t get over how fabulous it is in light of how easy it is. thank you!

  7. Karen Joy

    Just popping over to say I borrowed your baby bok choy pic to illustrate a Thai Chicken Noodle Soup recipe I made using baby bok choy.


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