Omnivore's Cookbook · by Maggie Zhu★ 4.8 (5)
Bok Choy Soup
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 4%
CARBS 10G53% OF CAL
3G FIBER1G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 4G49% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender bok choy in a savory, aromatic broth with ginger and sesame oil. A simple Chinese-style vegetable soup that's light and flavorful.
sidechinesesoupdairy freegluten freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon sesame oil
- 1/4 cup zha cai ((Chinese pickled mustard plant stem) (*Footnote 1))
- 2 ” (5 cm) ginger (, minced)
- 1 green onion (, sliced)
- 4 cups low-sodium vegetable broth
- 6 to 8 heads baby bok choy (, halved or quartered depending on the size)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 4%
CARBS 10G53% OF CAL
3G FIBER1G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 4G49% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 200mg
- Total sugar
- 3g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 518mg
- Calcium
- 136mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.