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Bok Choy Soup (To Cure A Cold)

Bok Choy Soup (To Cure A Cold)


  • 1 tablespoon extra virgin olive oil 

  • 4 shallots, sliced

  • 4 cloves garlic, sliced

  • ½ lemon, sliced

  • 1 jalapeno, sliced 

  • 2 quarts chicken stock

  • ¾ teaspoon salt

  • 1 4.5 oz container Bowery Bok Choy 

  • 4 scallions, thinly sliced

  • ½ bunch mint leaves, plucked 

  • Poached eggs, however many you’d like


Heat a large soup pot or dutch oven over medium heat. Drizzle in a glug of olive oil and sauté shallots, garlic, lemon slices and jalapeno until just fragrant but not brown, about 2 minutes. 

Add stock and bring to a simmer. Season with salt and add bok choy, stirring until just wilted. Add scallions and mint. 

Serve immediately with poached egg and a drizzle of olive oil or cool and store for up to 1 week. You can easily substitute the egg for shredded rotisserie chicken or omit completely.


Recipe developed by Ashton Keefe for Bowery Farming.

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