Gingery Meatball Soup with Bok Choy


  • Meatballs
    • 1 large egg
    • 2 Tbsp. water
    • ½ tsp. Kosher salt
    • ½ tsp. pepper (we used freshly ground black pepper)
    • 1 clove garlic, finely chopped
    • ½ cup fresh cilantro, chopped
    • ¼ cup bread crumbs (we used panko)
    • 1 lb. ground chicken
    • 2 scallions, finely chopped
    • 1 Tbsp. grated fresh ginger
  • 6 cups low-sodium chicken broth
  • 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 red chili (we used a Fresno chile), thinly sliced (we left the seeds and ribs in)
  • 1 medium carrot, thinly sliced (we sliced ours on the bias)
  • 4 heads baby bok choy (about 12 oz.) (we used 12 oz. worth of baby bok choy), trimmed, washed and leaves separated


  1. Start by making the meatballs:
    1. Preheat the broiler. Take a rimmed baking sheet and line it with nonstick foil (we used aluminum foil and sprayed it with cooking spray).
    2. Take a large mixing bowl out and whisk the egg, water, salt and pepper together. Mix in the garlic and cilantro, followed by the bread crumbs. Let the bread crumb mixture rest for 2 minutes. Add in the chicken and mix everything together.
    3. Shape the chicken mixture into 1 ½-in. balls* (roughly 20 total) and place them on the lined baking sheet. Broil for 6 to 8 minutes or until the meatballs are fully cooked (we cooked ours for 8 minutes, flipping the meatballs over halfway through the cooking time).
  2. Take a large pout out and add the chicken broth, ginger, and red chili to it, turning the heat up high enough for boiling to occur. Add the sliced carrot to the pot, turning the heat down if necessary so that it’s simmering for 1 minute. Add the baby bok choy in, continuing to let it simmer for 2 minutes or until the bok choy just gets tender. Gently stir in the meatballs (so they don’t get broken up) and serve once the meatballs are heated through (only took us a minute or two).

*We filled an 1/8 cup with the meat mixture and got 19 meatballs.


This was a delicious soup. Having the chili boil in the beginning allowed you to get the heat from the pepper even if you didn’t get an actual slice of the pepper. The meatballs on their own are flavorful but with the rest of the soup, it’s a winning combo. The Fresno chili packed a lot more heat than we thought it would, we loved it ! If you don’t like things to be too spicy, then cut out the seeds and ribs before adding it into the broth. Overall, this was a filling dish that was really tasty.

This recipe came from Woman’s Day.

We weren’t paid in any form to promote Woman’s Day.

Take care everybody !

Seared Baby Bok Choy with Tofu and Shiitakes


  • ½ lb. extra-firm tofu (we used 14 oz.)
  • ½ cup low-sodium chicken broth
  • 1 ½ Tbsp. minced jarred pickled jalapeño slices
  • 2 tsp. Asian sesame oil (we used toasted sesame oil)
  • 1 tsp. granulated sugar
  • 3 Tbsp. canola oil, divided
  • ½ lb. baby bok choy (about 2), split in half lengthwise (make sure you clean the bok choy ‘cause dirt can build up between the folds of the bok choy)
  • 1 tsp. kosher salt, divided
  • 1 ½-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbsp.) (because ginger can vary in size, it’s best to go by the 2 tablespoons rather than the length of the ginger)
  • 2 cloves garlic, thinly sliced (about 1 Tbsp.) (cloves vary in size so we sliced up enough garlic to equal a tablespoon)
  • 3 ½ ounces fresh shiitakes, stemmed


  1. Drain the tofu (we also pressed ours so that we could get as much water out as possible) and afterwards cut the tofu into ¾-inch-thick slices. Now cut those slices crosswise into ½-inch-wide sticks (you should end up with fat, rectangular sticks). Rest the tofu on paper towels and leave them off to the side for now. Take a small bowl out and add the broth, jalapeño, sesame oil, and sugar to it, stirring to combine.
  2. Take a 12-inch skillet out and pour 1 ½ tablespoons of the canola oil in, setting the heat to medium-high. Once the oil’s hot, place the bok choy in the skillet, cut side down. Take half of the salt and sprinkle it over the bok choy and oil. Let the bok choy cook without moving it until it’s browned, which takes 2 minutes. Flip the bok choy over and continue to cook it for another 2 minutes or until the stems start to soften and wilt, tossing the bok choy every now and then. Put the bok choy on a plate for the time being.
  3. Pour what’s left of the canola oil into the skillet and toss the ginger in, stirring continuously until it looks golden, which could take around a minute (maybe less). Toss the garlic in and let it sizzle for 10 seconds* (the original recipe doesn’t say to do this but trust us, you need to take the garlic and ginger out before moving on to the next part**) Toss the tofu and shiitake into the skillet, followed by the remaining salt and cook, stirring now and then until the mushrooms are browned and softened, about 3 minutes.
  4. Add the bok choy, garlic, ginger, and the broth mixture to the skillet, tossing to coat everything in the broth mixture and continue to cook until the bok choy is tender (takes about 2 minutes). Eat right away.

Serves 2

*You have to keep such a close eye on the garlic, it may be burnt by the 10 second mark so just pull the skillet off the heat as soon as the garlic looks golden.

**We tried to make this dish following the original instructions and the garlic and ginger were both burnt (the garlic more so). Scooping the ginger and garlic out after the garlic looks golden allows it to simply get warmed up and maybe get cooked just a tiny bit more before it’s ready to be served. The only tiny downside to this is that the ginger can be a little bit chewy but we’d rather have chewy ginger compared to burnt ginger.


This was a fantastic vegan-like dish ! The chicken broth is the only thing keeping it from truly being a vegan dish. The bok choy may look soft but it has a pleasant crunch to it when you take a bite. All the main components really pick up the flavor of the broth mixture and the dish has a nice spiciness to it !

Recipe source unknown.

Take care everybody !