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It is always good to have a bowl of slow cooked soup for body rejuvenating and reinvigorating after a worn-out week. Weekend is normally the best time for me to boil soup especially slow cooked soup. It requires several hours (at least 3 hours) for simmer. Dried bok choy soup (菜干湯) was what I’ve boiled last weekend. This homespun soup was one of my favorites back in Malaysia.

Back in ancient times, bok choy was dehydrated for preservation until the next harvest but nowadays you can easily get the fresh boy choy all year round. Besides, you do not need to dehydrate the bok choy because packages of dried bok choy can be easily in most Asian markets. Some of the packages of dried bok choy are labeled as “dehydrated cole”.

I love the unique salty flavor in the dried bok choy soup. It is so appetizing and perfect to be consumed together with the steamed white rice. Not only is the dried bok choy soup flavorful, it’s full of nutrients. It is traditionally used for body heat relief in Asia. Enjoy!

Ingredients:
1/2 lb baby back rib or rib (cut into chunks)
1/2 lb pork loin (cut into cubes)
5-6 bunches of dried bok choy
15 baby carrots or 4 carrots
8 red dates (红棗)
2 honey dates (蜜棗)
2 ½ gallons water
Salt to taste

Serve size: 6-8 people

Cooking method:

1. Pre-soak the dried bok choy for at least 1 hour (or until soft). Rinse and drain them. Set aside.
2. Fill the big pot with the water and boil it with high heat.
3. Blanch the ribs and meat in another pot with boiling water for few minutes until the scum has come out. This will give you a clear soup.
4. Remove them from the pot and rinse the ribs and pork with cold water before putting them into the big pot.
5. Add dried boy choy, carrots / baby carrots, red dates and honey dates into the pot right after the ribs and meat.
6. Cover and simmer over medium heat for 2-3 hours.
7. Add in salt to taste.