Bok Choy Ginger Lime Soup



  • 2 quarts stock (chicken, fish, or vegetable)

  • 1 bunch bok choy (1-1.5 lbs)

  • 1-inch cube fresh ginger, thinly sliced

  • 2 spring onions, thinly sliced

  • 1 Tbsp soy sauce

  • Zest and juice of 1 lime

  • Salt to taste


  • ½ lb. tofu, cut into bite-sized cubes


  1. Prepare the bok choy:

    1. Trim off bottom portion of stalk and separate stalks from leaves.​

    2. Swish leaves in cold water bath, changing water several times until greens are clean. Rinse stalks. Keep leaves and stalks separate.

  2. Chop stalks into ¼ - ½ inch pieces. Stack, roll, and slice the leaves into strips.

  3. Bring stock and ginger to boil in a large pot.

  4. Add stalks, salt, soy sauce, and lime zest; cook about 1 minute.

  5. Add the leaves and cook about 1 minute.

  6. Stir in spring onions and lime juice. Turn off heat and cover about 1 minute. Taste and adjust seasoning. Serve hot.

*Add noodles and tofu to make this dish a complete meal.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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