1 head Bok Choy (1 – 1.5 lbs.), see instructions below (Direction #1)
6 cups stock (chicken, fish, vegetable, or miso)
1 Tbsp sesame seed oil
1-inch cube fresh ginger, thinly sliced
1 garlic clove, finely chopped
6oz Instant Asian noodles
2 green onions, thinly sliced
2 Tbsp soy sauce
1 lime, zested and then juiced
1-2 pinches red pepper flakes (Optional)
Prepare the Bok choy: a. Trim off bottom portion of stalk and separate stalks from leaves.
Swish leaves in a cold-water bath, changing the water several times, until the greens are clean. Rinse stalks. Keep stalks and leaves separate.
Chop stalks into ¼ to ½ inch pieces. Stack, roll, and slice the leaves into strips.
Heat sesame seed oil in a large pot. Sauté Bok choy stems, ginger slices, and garlic for 1 to 2 minutes. Add stock and bring to a boil.
Add noodles. Cook for 2 minutes.
Add soy sauce, and lime zest; cook about 1 minute.
Add the leaves and cook 1 minute.
Stir in green onions and lime juice. Turn off heat and cover about 1 minute. Taste and adjust seasoning. Garnish and serve hot.