asian broth bowls
Broth bowls are warming & comforting. They’re also quick & easy to prepare. I’ve used Chinese sausage in this recipe. These come in a cryovac bag in the fridge section of Asian grocery stores. I also make this recipe using ground pork or beef. I stir-fry the ground meet first until it’s brown, then I add the rest of the ingredients according to the recipe. You could also use small chunks of chicken or even pork belly.
Servings: 3
Ingredients
- 4 baby Shanghai bok choy
- 4 oz snow peas (125g)
- 4 cups chicken broth
- 1/4 cup white miso paste
- 2- inch piece ginger, peeled & cut into quarters (5cm)
- 1 tablespoon butter
- 12 oz Chinese sausage, cut into 1/2-inch (1.25cm) slices (340g)
- 4 oz fresh wood ear mushrooms or dried & rehydrated (125g)
- 8 oz small brown mushrooms, halved (250g)
- 1 teaspoon freshly ground pepper
- 1 tablespoon hoisin sauce
- 4 green onions, trimmed of root & tips of the green part then cut into 1-inch lengths (2.5cm)
- toasted sesame seeds for garnish optional
Instructions
- Remove & discard just a sliver from the stem ends of the bok choy – you want to keep the stems together. Cut each bok choy in half lengthways or quarters if they’re a little on the larger side; set aside.
- Using a small knife, cut the little stem from each snow pea, removing the string from one side; set aside.
- In a medium-sized saucepan, whisk together the broth & paste over high heat. Add the ginger. Bring to a boil then reduce the heat to a simmer; keep covered.
- Meanwhile, heat a large wok over medium-high heat. Add the sausage & stir-fry for 2 minutes or until it’s starting to brown & get hot. Add the butter, mushrooms & pepper. Stir-fry for 2 minutes or until mushrooms are starting to soften.
- Add the hoisin sauce & green onion & stir-fry for 1 minute or until onion is bright green; turn off the heat.
- Add bok choy & snow peas to the broth mixture. Cook, covered, for 2 minutes or until bright green & veggies are tender-crisp.
- Spoon the mushroom mixture into warmed bowl. Add bok choy & snow peas; ladle the broth into the bowls. Sprinkle with sesame seeds if you desire. Serves 3 to 4.