Cooking web notes

    I have been thinking of posting soups for a while but never got around until now.  It's one of my favorite dishes and if I am eating lunch out you will see me order soup and salad.  This does not have anything to do with weight loss or any such endeavor.  I simply love soup.  My favorites have always been Chinese soups and hence I will start off with one of them.  Other than soups I also have an affinity towards leaves.  After coming to the South of US and seeing so much turnip greens being cooked down with pork fat, kale and collard greens treated the same I found out an easy way to cook the greens.  This soup has nothing to do with how turnip greens are cooked but I am just saying bok choy cooked down to tenderness in chicken broth gives me a chance to enjoy my favorite soup with a beautifully textured leaf to chew on.
Ingredients:
Bok Choy Leaves - 3 leaves with stock from a big bunch (not baby bok choy)
Chicken Broth - 4 cups
Ginger - 1/2 tspn chopped
Garlic - 1 tspn chopped
Shallots - 1 small chopped fine
Chili sauce - 1 tspn or to taste
Soya sauce - 1 tspn
Oil - 1 tspn
Salt - to taste
Method:
1. Heat oil in a deep pan
2. Add chopped ginger, shallots and garlic sauteing after each addition
3. Add the chopped stalk of the leaf and stir a while and then follow up withe leaves torn into 5- to 6 pieces
4. Add soya sauce, chili sauce and follow up with 4 cups of chicken broth
5. Bring the soup to a boil and simmer till the leaves have wilted and changed color

Serves: 4

Notes:
Couple of questions I saw are about chili sauce and some unable to make this because of chicken broth.  Here are my answers:
1. Instead of chili sauce use 1 or 2 red chilies. Take the seed out and soak it in a little vinegar, grind and add
2. Vegetarians can replace chicken broth with vegetable broth
Contributor: Sunitha