Bok Choy, Potato, and Pork Rib Soup
Potato batons sauteed with scallions and simmered in pork rib broth, then finished with blanched bok choy for a homespun soup that is savory and gently sweet.
Instructions
- 1
After cutting the Chinese cabbage into sections, blanch it in boiling water, then cool it in cold water and squeeze out the water for later use. Cut the potatoes into strips, prepare the cooked pork rib soup, and chop the green onions.
- 2
Heat oil in a pan, just a little is enough, sauté the scallions until fragrant, then add the potato strips.
- 3
Stir-fry the potato strips until translucent and add a spoonful of light soy sauce.
- 4
After adding the pork rib soup, add a small spoonful of salt.
- 5
After boiling, add the baby bok choy.
- 6
Bring to a boil again, turn off the heat, sprinkle with coriander, and it's done.
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Ingredients
Main Ingredients
- Baby bok choya handful
- potato1 piece
- Pork rib soup1 bowl
Seasonings
- Salt1 tsp
- light soy sauce1 tbsp
Auxiliary Ingredients
- Scallionto taste
- Corianderto taste