This is a unique and simple soup that is light and easy to make. I love bokchoy and always love to find new ways to use it. I got this recipe a while back from a one of my Bragg's Cookbooks, that hold lots of little treasures. They are a bit "California Fruity", but hey.... :-) This is is a nice quick meal to make on erev or it can be warmed the next day.
1 pound beef, sliced in thin strips
6C beef broth
about 2-3 lbs of bokchoy (Chinese Cabbage) or green cabbage, coursley cut
1-3T minced fresh ginger
- In a soup pot, bring water, broth and meat to boil.
- Reduce heat and simmer 30 minutes.
- Add ginger
- Add cabbage and cook and wilted. (The chinese cabbage cooks a little quicker than the green.