Hearty Asian Broth Bowls are warming, comforting & loaded with goodness & flavor. They’re also quick & easy to prepare. And, perfect for some slurping. I’ve used Chinese sausage in this recipe. These in the fridge section of Asian grocery stores. I also make this recipe using ground pork or beef you could use chicken or turkey if you prefer. I stir-fry the ground meet first until it’s brown & caramelized, then I add the rest of the ingredients. Chinese sausage is dense, cooked pork sausage that is sweet & immensely flavorful in the best possible way. I’m sure you could find them online but I buy them at the Asian markets. I like to keep some in the freezer because they’re excellent in fried rice. I’m trying to think what you could use if you can’t find them…the one thing that comes to mind is soft, sweet – say Teriyaki, beef jerky chopped – probably a bit chewy but the Chinese sausages are so unique. I hope you’ll look for them.
Lovonis Lark
recipes + wellness
Asian Broth Bowls
Broth bowls are warming & comforting. They’re also quick & easy to prepare. I’ve used Chinese sausage in this recipe. These in the fridge section of Asian grocery stores. I also make this recipe using ground pork or beef. I stir-fry the ground meet first until it’s brown, then I add the rest of the ingredients according to the recipe.
Servings: 4
- 4 baby Shanghai bok choy
- 4 oz (113g) snow peas
- 4 cups chicken broth
- 1/4 cup white miso paste
- 2- inch piece ginger, peeled & cut into quarters (5cm)
- 1 tablespoon butter
- 12 oz Chinese sausage, cut into 1/2-inch (1.25cm) slices (340g)
- 4 oz (113g) fresh wood ear mushrooms, or dried & rehydrated or dried shiitake mushrooms
- 8 oz (226g) small brown mushrooms, halved
- 1 teaspoon freshly ground pepper
- 1 tablespoon hoisin sauce
- 4 green onions, trimmed of root & tips of the green part then cut into 1-inch lengths (2.5cm)
- toasted sesame seeds for garnish optional
- Remove & discard just a sliver from the stem ends of the bok choy – you want to keep the stems together. Cut each bok choy in half lengthways or quarters if they’re a little on the larger side; set aside.
- Using a small knife, cut the little stem from each snow pea, removing the string from one side; set aside.
- In a medium-sized saucepan, whisk together the broth & paste over high heat. Add the ginger. Bring to a boil then reduce the heat to a simmer; keep covered.
- Meanwhile, heat a large wok over medium-high heat. Add the sausage & stir-fry for 2 minutes or until it’s starting to brown/get hot??. Add the butter, mushrooms & pepper. Stir-fry for 2 minutes or until mushrooms are starting to soften & are hot.
- Add the hoisin sauce & green onion & stir-fry for 1 minute or until onion is bright green; turn off the heat.
- Add bok choy & snow peas to the broth mixture. Cook, covered, for 2 minutes or until bright green & veggies are tender-crisp.
- Spoon the mushroom mixture into warmed bowl. Add bok choy & snow peas; ladle the sauce into the bowls. Sprinkle with sesame seeds if you desire. Serves 3 to 4.