Noodle Soup with Baby Bok Choy & Crispy Shallots Recipe (2024)

FAQs

Do you cook bok choy before putting it in ramen? ›

Place the baby bok choy in the boiling water for 1-2 minutes. Using a slotted spoon, transfer the blanched baby bok choy into a bowl of ice water to stop the cooking process. Remove the baby bok choy from the ice water and pat it dry with a clean towel before adding it to your ramen.

The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It's also a good source for calcium and vitamin B6. Bok choy can vary in flavor, size and color.

And of course, no bowl of ramen is complete without the toppings, they're the best part after all, right? Bacon, crispy shallots, and a soft-boiled egg, the perfect trio. Oh, and toasted sesame seeds and green onions too. Each and every last bite is so good.

Preparing Bok Choy for Soup: Cut baby bok choy in halves, regular bok choy in quarters, and large bok choy into bite-sized pieces. Ensure thorough washing, especially between the stalks, to remove any dirt. Adding Bok Choy to the Soup: Add bok choy stems side down in an upright position.

If using large bok choy, use a sharp knife to remove the stalks from the leaves. Dice the stems, then chop up the leaves. Some soup recipes may call for you to halve baby bok choy (keep the root intact) and add them to the soup instead of chopping it up (like my Spaghetti Squash “Ramen”).

What is the difference between regular bok choy and baby bok choy? There is virtually no difference between regular-sized bok choy and baby bok choy. Baby bok choy is harvested earlier than regular-sized bok choy, and as a result, the vegetable is naturally smaller and overall is a bit sweeter.

Bok choy contains the minerals potassium, magnesium, and calcium, which work to help naturally regulate your blood pressure ( 17 ). Having unmanaged high blood pressure can be a risk factor for developing heart disease ( 18 ). Bok choy is also a good source of folate and vitamin B6.

Bok choy has a mild, cabbage-like flavor. As with most dark leafy greens, the green part of bok choy has a slightly bitter mineral flavor. The white stalk is full of water and has a crunchy yet juicy texture.

Shallots add elegance, unique flavors, and complexity to dishes, which sets them apart from onions. In most cases, you can use onions instead of shallots, especially if you'll be cooking them. In recipes like vinaigrette where the allium will be raw, stick to the recipe, especially if it calls for shallots.

So what's the difference between a shallot and an onion? Shallots taste like a cross between red and yellow onions, only less punchy. They have a delicate, sweet flavor with a hint of allium-y sharpness. You can substitute shallots in nearly any recipe that calls for onions—just make sure you're using the same volume.

Should I soak bok choy before cooking? ›

The stalks of bok choy are prone to grit, much like leeks, so be sure to clean bok choy thoroughly before cooking. The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily.

Bok choy is rich in health-promoting nutrients, such as vitamin A, vitamin C, and vitamin K, calcium, and folate. When included in a well-balanced diet, bok choy's micronutrient profile can support immune function, bone health, and other markers of health.

You can also cook the noodles separately and add them to the soup at the end. Step 5: Add the vegetables to the broth just before the noodles are finished, and let them cook until they're softened just a bit. Step 6: Add your protein of choice.

Yes, it is possible to put raw vegetables in ramen soup. While traditional ramen often includes cooked and stir-fried vegetables, adding raw vegetables can provide a fresh and crunchy texture to the dish. However, it's important to consider the type of vegetables you choose and their compatibility with raw consumption.

Add the pack choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.

Halves or Quarters

If using baby bok choy, slice in half lengthwise. Trim the root end, but keep it mostly intact so that the leaves don't fall apart. If using large bok choy, slice in half lengthwise and then into quarters.