Ginger Bok Choy Broth
This Ginger Bok Choy Broth is a perfect winter warmer. Featuring warming ginger, star anise, and black peppercorns, the broth is enhanced by fresh bok choy and umami-rich miso paste.
Ingredients:
- 5 cups water
- 1 root fresh ginger
- baby bok choy or bok choy (approx. 3 cups roughly chopped)
- 7 black peppercorns
- 1 clove garlic (optional) 1 pack thin rice noodles or vermicelli rice noodles
- 2 star of anise
- 2 Tbsp miso paste
- 2 tsp sesame oil
- salt & pepper to taste
Directions:
- In a large pot or dutch oven, warm the oil.
- Add in the ginger, peppercorn, cinnamon stick, anise, and garlic to temper. Wait until the aromas have begun to release.
- **Optional - you can add in a puree of celery, carrots, and onions to create a slightly thicker base**
- Add in the water and bring it to a boil, and then let it simmer. we want the broth to become potent with the spices. Let it simmer until it has reduced by 1 cup.
- This part is up to you - the longer you let your broth cook, the deeper the flavors will be. If you want a really clear broth you can optionally strain out some of the spices before adding the bok choy and noodles.
- Next, mix in the miso paste and let it dilute fully - it is easiest to use a whisk and let it dilute.
- 15-20 minutes before serving, add in your bok choy and noodles. After 7 minutes, turn the stove off, and closet he lid. Allow your noodles and bok choy to finish cooking then serve!
