Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, potato bokchoy and egg soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Potato Bokchoy and Egg Soup #myrendangisntcrispy. Been a bit colder these days so soup to the rescue! Add the chicken broth and liquid aminos and stir well.
Potato Bokchoy and Egg Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Potato Bokchoy and Egg Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have potato bokchoy and egg soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato Bokchoy and Egg Soup:
- Prepare 3 eggs
- Make ready 1 potato, peeled and cut into cubes
- Get 2 bokcoys, cut into several pieces
- Make ready 3 garlic, slice
- Make ready as needed Water
- Prepare Some salt
- Prepare Some pepper
- Prepare to taste Sugar
- Prepare Chicken powder
- Make ready 1 green onion, slice thinly
We all had a soup on the dining table, rotating from tomato egg drop soup (most popular) to tomato potato soup, and potato with xian cai (Chinese preserved mustard greens). Soups were usually made in late morning and allowed to cool for lunch and dinner. Sweet Potato Turkey Hash and Poached Eggs Recipe Texas-Style Egg Tacos Recipe Tiramisu Cupcakes (Dried Eggs) Recipe Vegetable Frittata Recipe Hot Cross Buns Recipe Tuscan Garden Breakfast Flatbread Recipe Sausage, Egg & Cheese Pretzel Brunch Recipe POTATO LEEK BOK CHOY SOUP The key to this soup is to blend half of it. That simple decision elicits a creamy soup with thin tender potato coins left to nibble.
Steps to make Potato Bokchoy and Egg Soup:
- Boil the water. Then add the garlics and let them simmer until fragrant.
- After that add in the potato cubes. Let them soften.
- Add in the eggs and bokchoy.
- Then add in the green onion and seasonings. Mix and taste test.
- Turn off the heat when everything is ready.
I'm convinced it's the best of both worlds. You could make this soup vegan and dairy-free easily by swapping out the butter and chicken stock for all olive oil and vegetable stock. Heat oil in a large pot over medium heat. To the onions add water, potatoes, salt and pepper. Slice the bok choy from the stem parts to the green leaves, including all the white stems.
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