Soup in July? Sure, and it’s all compliments of Hurricane Arthur, the wettest of wet blankets, who doused 4th of July celebrations up and down the entire East Coast. While I don’t mind missing the fireworks, I am a little put out that this morning’s walk was rained out. I’m not good at long stretches of being still. Yet, in the last 24 hours I’ve read 300+ pages of fiction, and now, I’m sitting here chatting with all of you.
Not a bad trade-off, but I am ready to MOVE.
So, while I wait for the last bits of Arthur to move on out, let’s talk soup and these delectable little scallion pancakes that are great for dipping in broth.
Both recipes are so simple you can easily pull off both on a weeknight. All you need on hand is some cooked chicken, scallions, and bok choy, and most especially, fresh ginger (which, in hindsight, I should have doubled when I made this – so good!) You can use Chinese noodles, or whatever pasta you have on hand.
I’d recommend starting the water boiling for the noodles first, then get to chopping the bok choy, scallions, ginger, and garlic. Once all those pieces are in place, you will simply saute the ginger and garlic, then toss in the veggies, chicken, and noodles and allow it to simmer for 15 minutes or so. Then you whip up the scallion pancakes (which is actually one big pancake cut into wedges), which takes just a few minutes, and you are ready to tuck in!
Chicken and Bok Choy Soup with Scallion Pancakes
Serves 6
Prep time: 15 minutes Cook time: 15 minutes
Chicken and Bok Choy Soup:
5 ounces Chinese noodles (or any pasta), cooked and drained
3 cups cooked chicken, chopped
1 tablespoon chopped garlic
2 tablespoons chopped ginger (*I used 1 T – not enough!)
1 tablespoon olive oil
8 cups reduced-sodium, fat free chicken broth
2 cups chopped bok choy
1/2 cup chopped scallions (white and green parts)
2 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar (or white vinegar)
Scallion Pancakes:
1 cup scallions, chopped (green parts only)
oil for frying (1-2 tablespoons)
2 teaspoons reduced-sodium soy sauce
1/2 cup all-purpose flour
1/2 cup ice cold water
1 egg, beaten
1/2 teaspoon salt
Directions:
First, make sure that everything you need for the soup is “in place.” Noodles are cooked; veggies, garlic, and ginger are prepped.
Next, heat 1 tablespoon oil over medium heat in large (3 quart or larger) soup pot. Add the ginger and garlic and saute for just one minute. Toss in the bok choy and scallions and saute for 1-2 minutes more. Add the broth, chicken, and noodles, and bring to a boil. Lower heat, cover, and allow to simmer for 15 minutes. Add the soy sauce and vinegar at the end, adjusting to taste as needed.
For the pancakes, simply stir together the flour, water, beaten egg, and salt. Heat a non-stick skillet over medium heat with 1-2 tablespoons oil. Add the scallions and saute for one minute. Add the soy sauce and stir until coated. Pour in the batter and allow to cook for 2-3 minutes on one side, until browned. Flip (best using 2 spatulas) and allow to brown on the other side for 1 more minute. Remove from pan and cut into wedges. Serve warm.
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