Baby Bok Choy and Garlic Soup

We made this soup last night in order to stave off sickness.  We got caught in the rain while riding our bikes today and thought a spicy garlic-y soup would hit the spot.  It did.

Baby Bok Choy and Garlic Soup


  • 4 cups veggie broth
  • 3 cups water (or 7 cups veggie broth if you have it)
  • 4-5 cloves garlic, crushed
  • 1 piece of ginger, peeled
  • handful of brown rice (a little more than a 1/4 cup)
  • 1 lb baby bok choy, ends trimmed and roughly chopped
  • salt to taste
  • Sriracha or other hot sauce, to taste
  • 1 egg

To Do:

  1. Boil the vegetable stock and add the crushed garlic and ginger in a big pot.  Let that simmer over low heat for about 5 minutes.
  2. Add the rice and cover.  Simmer for 20 minutes.
  3. If it looks like you need more broth, add it and add the baby bok choy.  Taste and season with salt and hot-sauce.
  4. Cover and let the bok choy cook down – should only be 5 minutes or so.
  5. Ladle a small portion of the broth out into a bowl and add the egg.  Stir vigorously with a fork and then pour it all back into the pot.  Give the soup a good stir and serve.

4 Comments on “Baby Bok Choy and Garlic Soup”

  1. Jenny says:

    It’s amazing how you can make such great meals on a budget!

  2. jennifer says:

    This recipe looks so good. It looks similar to my favorite soup at an Italian deli I love, except way cheaper! I’m trying it!

  3. Danielle says:

    Added half an onion and did half bok choy half rainbow chard with a dash of sesame oil and cilantro…sooo good. I never thought to add egg!

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