This is such a healthy soup that really makes you feel good. Its light but satisfying and goes together in minutes. Bok Choy is one of the healthiest vegetables out there. It is a calcium and potassium rich food that fights high blood pressure. It is an immune boosting food due its vitamin c and selenium content. It has is high in antioxidants and is bone building due to vitamin k.
Ok back to the soup. I used pork, but when I made it a second time I put shrimp in it instead. Leftover chicken would be good too. Since you add the meat after cooking all the veggies it can be switched up a bunch of ways. I tried both coconut aminos and tamari. Coconut Aminos was by far better. I didn't think it would make that much a difference but it did.
3/4 lb Pork tenderloin
2 baby Bok Choy bulbs and the leaves
1/2 a Onion
1 inch piece of Ginger (trim off the skin and cut into slices to be removed before eating)
2-3 Garlic bulbs
4 Cups Chicken Broth
1/4 Coconut Aminos
1 tsp Fish Sauce
3 green onions
White rice or rice noodles or spiralized veggies
Preheat your oven to 350 degrees
Make your rice. I made mine in my instapot.
Sprinkle salt and pepper and a bit of coriander on your pork tenderloin. I always do pork on my cast iron skillet. So I heat it on a burner. Coat with oil. When it's nice and hot put the meat on the cast iron skillet. Brown for 2-4 minutes on each side then put in the oven for about 10-12 minutes.
Once the meat is in the oven, cut up all your veggies.
Add the carrots and onions to the pan with some oil and saute. Once translucent, about 4 minutes, add the bok choy, garlic, ginger, and saute for just a couple more minutes.
Then add the chicken broth, coconut aminos, and fish sauce.
Bring to a boil and then simmer for about 10 minutes.
When your meat is done chop it up and add it to the soup at the last minute. I think over cooking the meat makes it chewy so this is why I do not cook it with the soup.
Top with green onion and cilantro if you have it. If not it will still be good!