Use really fresh bok choy and slice it thin. I started out today and at my usual market where the Bok Choy looked lifeless. I moved on to Fresh Market and found some exquisite Bok Choy that looked like it just came out of a summer garden. Don’t settle for produce that isn’t the freshest.
Even my Chinese neighbor loved the taste of this soup but also talked to me about a half a dozen vegetables I could throw in to improve the flavor. I love good cooking advice and am so open to trying anything that will improve the taste of a recipe.
This is another one of those recipes you can toss just about anything in to use up your leftovers.
Bon Appetit!
2 TBSP Sesame Oil (divided)
1 pound 93% lean ground turkey
1 bunch scallions, sliced and divided
2 cloves garlic, minced
1 TBSP minced fresh ginger
4 Cups reduced sodium chicken broth
¾ Cup water
3 Cups thinly sliced bok choy
8 Ounces Chinese Noodles
3 TBSP Soy Sauce
1 TBSP Rice Vinegar
Heat 1 TBSP oil in a large saucepan over medium heat. Add ground turkey, all but 2 TBSP of the scallions, garlic and ginger and cook, stirring and breaking up the turkey until it is no longer pink. Transfer to a plate.
Add broth, water,bok choy, noodles, soy sauce, vinegar and the remaining oil to the pan. Bring to a boil over medium heat. Cook until noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved scallions.