Ramblings of Silver Blue


26 Jul

Yummy Oriental Vegetable Soup

6 c. soy ginger stock (available from specialty markets, such as Trader Joe’s)
1 tbsp. light soy sauce
1/2 head bok choy sliced thin
4 scallions, diced
1/2 cup shredded carrots
1/2 lb. BBQ pork or Boston Butt or roasted chicken, sliced into thin strips, about 1″ long
1 tbsp. sesame seed oil

Bring stock to boil in pot. Add soy sauce, carrots and bok choy. Boil 1 minute. Add scallions and meat. Add sesame seed oil. Boil 1 minute. Serves 6.

For a truly vegetarian option, substitute tofu for the meat, sliced into 1/4 to 1/2″ cubes.

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