Bok Choy Soup

This week we got lots of leafy things from our CSA: beet greens, bok choy, oak leaf lettuce, swiss chard, cabbage, and another type of lettuce.  As I stared at the mountain of green stuff on my counter, I was a bit at a loss of what to do with all of it.  After looking at recipes for an hour, I came up with a plan for the week.  Tonight was the beginning of that plan: bok choy soup.  Jeremy and I both liked this soup and want to make it again, but there are a couple important things you should know.  1) The recipe claims this serves 4-5, but it was barely enough for two big bowls. 2) 1 tsp red pepper flakes is TOO MUCH.  I put in a little less than a teaspoon and it was still almost more than Jeremy could do to eat it.  3)  You will likely want to add more water.  I think I added an additional 1.5 cups of water and the soup was still very flavorful.  Next time I will double the recipe or serve the soup as an appetizer.

• 1 bunch bok choy (about 10 leaves)
• 1 garlic clove
• 2 tsp soy sauce
• 2 tsp Asian sesame oil
• 1 tsp red pepper flakes
• 3 cups chicken broth

Bring chicken broth to a boil in medium saucepan. Stir in garlic clove, soy sauce, sesame oil and red pepper flakes.  Add the bok choy.  Simmer 10 minutes until bok choy leaves turn dark green and are tender.

Today I learned that bok choy is very high in vitamin C, calcium and vitamin A.  It is also believed to reduce the risk of many cancers.