Asian Hot Pot Style Soup

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I have this friend, (I know, I know, you’re thinking “you ain’t got no friends!” But I have a couple) she is my foodie inspiration. She was cooking, and getting me interested in it back when I struggled making boxed mac ‘n’ cheese correctly. Before her, I didn’t really have the kind of friends who cooked. Most of their ideas for meal planning was “which drive thru is getting my combo business tonight?” So when I met this friend, I was curious. She cooked, and with actual ingredients, not boxed stuff. And she LIKED it! Had everyone lied to me all my life? Could cooking actually be fun? Not just a chore to feed hungry people who want to survive, but actually something to be enjoyed? Surely not!

The more I hung out with her, the more I realized that I loved food, not just the eating part, but cooking it and learning about it. I had no idea that a single person could actually cook for themselves and not just for a special occasion.

Anytime I am stumped with an ingredient, or just feeling uninspired, I’ll run my ideas by her, or ask her what she thinks I should make. Her food knowledge is pretty impressive, and it’s nice to have a different food background giving me ideas.

So as I was trying to think about what to do with all these leafy greens, she suggested an Asian hot pot. I would have never thought about that, but I looked up some recipes, and started throwing stuff together.

Here is how I made it:
1 Onion – 3/4 thinly sliced, 1/4 finely diced
2 Tbs Olive Oil
2 Cloves Garlic
2 Handfuls Swiss Chard – sliced into very thin strips
1 Tbs Ginger
2 Carrots -diced small
6-8 Cups Chicken Broth
2 Chicken Breasts -sliced thin
Large Handful of Bok Choy – cut into large pieces
Salt

Sauté sliced onions in olive oil over med/high heat. Add salt.
Grate garlic cloves into pot.
Add chard and a pinch of salt, and sauté.
Grate ginger into pan.
Add carrots cook until they start to caramelize.
Pour in chicken stock and bring to a boil.
Reduce heat to medium and add chicken; let it cook completely.
About 10 minutes prior to serving, add bok choy.

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This was really good, and also great for lunch the next day. And if you have picky eaters who won’t eat green stuff, it’s ok, bc there is still a lot of nutrition in the broth from the veggies.

So to my friend who is always willing to give me a push, it her with cooking, or just in general, thanks! And this is probably as nice as as I’m ever going to be to you!

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2 Responses to Asian Hot Pot Style Soup

  1. Stephanie says:

    That sounds delicious, I would have never thought of that either, but that is a great idea! I’ll have to try something similar soon if we get more bok choy!

  2. Shawna says:

    I love bok Choy! We just cook it a bit of chicken broth and then use a Chinese sauce on it. I also love it cake noodle minute chicken.

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