Chinese Food

Bok choy soup with pork – How to make an easy Chinese soup – Taste Of Asian Food

Bok choy is a type of cabbage, and it has multiple uses in cooking. Bok Choy comes from China, where it was used as an important food crop during the Ming Dynasty. It may not seem like much but this vegetable can do wonders for your health!.
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The “asian pork soup recipe” is a dish that is easy to make, and it is a great way to use up leftover pork. It is also one of the most popular soups in China.

Bok choy soup – what is it? 

For the Cantonese, bok choy soup is a classic fast and simple soup. Bok choy is cooked by being boiled in a broth that also contains some meat, usually a piece of pig.

When I was a child, my mother made it; it was a quick dish that could be completed in fifteen minutes.

The bok choy soup has never been made in my family since I moved out on my own owing to my job, maybe because there are so many new dishes that I would want to keep trying. Recently, a recipe for bok choy soup appeared in my browser, and I instantly remembered the flavor, which I had not had in decades. 

In order to reproduce the flavor that gradually wore off and in honor of my mum, who just returned to her roots, I chose to cook it today.

Bok choy soup is a typical quick and easy soup for the Cantonese. It is prepared by boiling the bok choy in a broth with some meat, commonly pork slices.

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Relating to the Cantonese pronunciation of the term, Bok Choy is often rendered as Pak Choi.

Cooking bok choy soup 

Bok choy soup is really simple to make since it only needs a few basic Ingredients. This dish for bok choy with pork should be well known among Cantonese people.

Bok choy should be washed and chopped.

  1. Bok choy should be washed under running water with many water changes in a big container. Either the bigger bok choy or the young bok choy pictured may be used.
  2. If you have the opportunity, soak the bok choy for 30 minutes to allow any pesticide that may have been applied to it to dissolve into the water. This action is based on the recommendation made by the market vegetable seller.
  3. For bigger boi choy, specifically, cut off the area close to the stem so that you can quickly wash and remove any debris.
  4. To examine the lovely layers, cut the bok choy in half lengthwise. Although I prefer to frame it that way, this step is optional.

B. Additional bok choy soup components

  1. Two garlic cloves were lightly beaten.
  2. Grab some ginger slices and get ready. Ginger and garlic both give the soup a fragrant taste.
  3. Pick up some pork, ideally tenderloin, and slice it thinly. We choose tenderloin because it is moist, even when slightly overdone, and since it is better for us because it has less fat.
  4. Salt, cornstarch, and light soy sauce are used to marinate the pork. Before adding the meat to the soup, rub the spice into it and let it aside for at least 15 minutes to allow the meat to absorb the taste. If you don’t eat pork, another option is to use chicken thigh flesh in its place.

C. Steam the bok choy.

  1. In a soup pot, heat one liter of water to a rolling boil.
  2. To improve the taste, mix in a cup of store-bought chicken broth. If you already have homemade chicken broth on hand, you could also use it as the foundation of the soup.
  3. Add one or two garlic cloves and a few slices of ginger to season the soup when it begins to boil once more.
  4. After that, add the bok choy and wait for it to come back to a boil.
  5. For two to three minutes, simmer the baby bok choy over medium heat.
  6. Then, add the marinated pork pieces, stir well to prevent sticking, and let everything simmer for another minute.
  7. If you think you need additional salt, give it a taste. Add a few drops of sesame oil to the soup next. To make things easy, my mother would omit it. To serve, transfer to a soup bowl.

The soup is complete. Everyone in the family enjoys making it since it is so simple, full of nutrients from the veggies, has some fiber and protein, and makes them feel good. It tastes finest when paired with steaming rice.

Bok choy soup is a typical quick and easy soup for the Cantonese. It is prepared by boiling the bok choy in a broth with some meat, commonly pork slices.

Guidelines for improving Bok Choy soup 

  • Because baby bok choy is more sensitive than giant bok choy, I like to use it. Cooking also takes less time.
  • Soy sauce shouldn’t be added to the soup while it is simmering since it will give the soup a little sour flavor. However, a few drops of light soy sauce added to the soup as it is being served enhances its taste.
  • The large bok choy’s white portion has more fiber and needs more time to cook before it is tender. Separate the bok choy stalks from the leaves in this instance, and boil the stalks for two to three minutes before adding the leaves. Because the young bok choy is so sensitive, you don’t need to do that.

Common inquiries about bok choy

Can I make soup noodles with the bok choy soup? 

It tastes well when used to create Chinese noodle soup, particularly when combined with bok choy soup that has been made with meat. The appropriate noodles are rice noodles, ramen noodles, and wanton noodles. Before serving the noodles, you should season them with additional salt or light soy sauce.

Which soup base is ideal for bok choy soup? 

In the recipe, I simply use water and chicken broth. If you wish to create a vegetarian version by throwing up the meat, you may substitute veggie broth. Anyone who doesn’t like pig may alternatively use chicken breast or thigh meat as a replacement. 

Can I substitute bok choy with other vegetables?

Bok choy may be replaced with choy sum and Chinese cabbage. Your preferred Asian market ought to carry these veggies.

Other variations to think about:

This dish is roughly based on how I remember my mother making it for our family when I was a youngster. If you want to put your own twist on it, consider the following ideas.

  • Try to include Ingredients like zha cai, red pepper flakes, and dried shiitake mushrooms (a type of preserved vegetable). Strong umami taste makes zha cai an excellent flavor enhancer for vegetarian recipes.
  • While some non-Cantonese versions garnish with green onions, sesame seeds, and star anise, I shall stick to my tried-and-true recipe.
  • The sole need is to create a clear broth—not the creamy varieties, which, in my view, stray too far from any Chinese soup.
  • Before adding the bok choy, you may want to experiment with making a chicken soup out of chicken bones. Another popular soup base substitute is pork bone.

More recipes for bok choy 

Here are some more Asian dishes for you to try if you enjoy this recipe for bok choy soup:

  • For some folks, this bok choy stir fry may be too easy. To replicate the restaurant’s flavors, however, is surprisingly difficult. All the details are included in this bok choy stir fry recipe. 
  • Cantonese ABC soup is a comforting soup. As the name suggests, it is fast and simple to cook. Carrots, potatoes, and tomatoes provide a wealth of vitamins. This is my family’s recipe, and I believe that every Cantonese family should put their own unique touch on it.

15 minutes to prepare

10 minutes for cooking

25 minutes in total


Component A

  • Baby bok choy, 500g
  • 2 cups of chicken stock
  • Water in 5 glasses
  • three pieces of ginger
  • 2 garlic cloves
  • OIL, 1 TSP
  • 1-tablespoon salt

Component B (for marinating the pork)


  1. Bok choy should be well washed under running water. To get rid of any pesticide that may have been applied to the bok choy, soak it for 30 minutes.
  2. To examine the lovely layers, cut the bok choy in half lengthwise. 
  3. Prepare with a few slices of ginger and two lightly crushed garlic cloves.
  4. Slice the meat into small pieces. B components should be marinated for fifteen minutes.
  5. In a soup pot, bring the water and chicken stock to a boil.
  6. Boil the mixture again before adding the bok choy, ginger, and garlic.
  7. For two to three minutes, simmer over medium heat.
  8. Slices of marinated pork should be added after a minute of boiling has finished.
  9. To serve, transfer to a soup bowl.

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Information about nutrition:



portion size

1 serving size equals: 149 calories 4g of total fat 1g of saturated fat 0g of trans fat 3g of unsaturated fat 33 mg of cholesterol 1808 milligrams of sodium 14g of carbohydrates 3g of fiber 3g of sugar 15g of protein

Nutritionix computed and gave this information on 14/5/2022.

Bok choy is a type of cabbage that can be found in the Asian market. It’s also called Chinese cabbage or pak choi. Bok choy has a light, clean taste and pairs well with pork. Reference: easy bok choy soup.

Related Tags

  • simple pork soup recipe
  • chinese vegetable soup with bok choy
  • chinese pork soup recipe
  • cantonese pork soup
  • vegetarian bok choy soup

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