This season at our CSA we receive a lot of vegetables in the bok choy family. This recipe became a go-to pretty much each week. The original is from Rachel Ray and I highly encourage you to make it. Here I have listed the adaptions we make so that we can have most of the ingredients on hand.
3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes or a few dashes of hot sauce
4 cloves garlic, chopped
1/2 onion diced
2 TBSP powdered ginger from your spice aisle
One can of drained chickpeas
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart of broth
¼ c soy sauce or fish sauce and ¾ c water
One package firm tofu (Optional)
1/2 pound of pasta (Optional)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, chickpeas, and bok choy, then season with salt and pepper. I like to saute these for 2 - 4 minutes to allow the flavors to meld. Add broth and soy sauce/water mixture. Put a lid on the pot and bring soup to a boil.
Add noodles and cook 3 minutes. Add in tofu and scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
If you plan on making extra to have the next day, set some aside before you had the noodles. The noodles end up soaking up a lot of the broth overnight and it ends up more like a pasta salad than a soup. But hey, you might like it that way!
Enjoy! Once you get the combination of ginger, garlic pepper flakes, broth, fish sauce/soy sauce down – you can really use any combination of vegetables. We have made it a number of times with just onions and chickpeas because that’s all that was in the pantry.