I’m sure most of you are familiar with Bok Choi (白菜), also known as Pak Choi, and know what it tastes like. It is widely available in UK supermarkets, and some also sell baby Pak Choi.
But did you know that Bok Choi makes a delicious soup? Combining fresh Bok Choi with Dried Bok Choi (白菜干 / 菜乾), gives it even more flavour!
Yesterday, I went to an Asian supermarket and bought some mature Bok Choi, almost twice the size of the baby variety. It has a slightly stronger, more pungent flavour and is lovely in both stir-fries and soups.
In traditional Chinese dietary practice, Bok Choi is considered cooling, whereas ginger is considered warming. I like to add ginger when cooking Bok Choi, both for its flavour and to help balance its cooling nature according to this tradition.
Dried Bok Choi is made by drying Bok Choi, often after blanching, and is a familiar ingredient in Cantonese soups. Drying gives it a more concentrated flavour. Once soaked and cooked, it becomes soft with a slightly chewy texture and adds a lovely depth and gentle sweetness to the broth. It is commonly simmered with pork bones.
From a TCM dietary perspective, both fresh and dried Bok Choi are commonly regarded as slightly cooling (微寒). Fresh Bok Choi is described as sweet or slightly bitter, depending on the source and variety, and is traditionally associated with clearing heat and supporting the Stomach and bowel function. Dried Bok Choi is usually described as sweet (甘) and slightly cooling, and is traditionally used in soups to help clear Lung heat, relieve thirst and support bowel function. Drying does not automatically change its nature from cooling to warming. These descriptions reflect traditional Chinese dietary concepts rather than established clinical effects.
Ingredient - serves 2:
- Fresh Bok Choi 250 - 300g
- Dried Bok Choi 25g
- Fresh ginger 2 slices
- Pork spare ribs 250g
- Grouse (plucked and gutted) 350 - 450g
- Water 1.5L
Pressure cooker method:
Soak the dried Bok Choi: Soak for 15 - 30mins, until soft. Separate the leaves, rinse thoroughly to remove sand, and cut into shorter lengths.- Prepare the fresh Bok Choi: Wash thoroughly, cut into large pieces and set aside.
- Blanch the ribs and Grouse: Cover the spare ribs and Grouse with cold water in a saucepan. Bring to the boil and boil for 3 - 5 minutes. Drain and discard the blanching water.
- Fill the pressure cooker: Add the ribs and grouse, dried and fresh Bok Choi, two ginger slices and 1.5L of fresh water. Follow your cooker’s minimum liquid requirement and maximum fill line.
- Pressure cook: Secure the lid and cook on high pressure for 45 minutes.
- Release the pressure: Allow the pressure to release naturally, following your cooker’s instructions.
- Soup is ready.
This soup combines vegetables, protein and fluid, making it a comforting addition to a balanced meal.
- Protein: Grouse and spare ribs provide protein for maintaining muscles and repairing body tissues, especially when you eat the meat.
- Fibre: Fresh and dried Bok Choi support bowel regularity when you eat the vegetables.
- Vitamins and minerals: Bok Choi contributes nutrients such as calcium and beta-carotene.
- Fluid: The broth contributes to your daily fluid intake, and ginger adds flavour.
Sometimes, the simplest ingredients make the most comforting meals. With fresh and dried Bok Choi, ginger, spare ribs and grouse, this soup brings together lovely flavours and the tradition of Cantonese home cooking. For me, a warm bowl of homemade soup is a simple pleasure, one I’m happy to share with you.
Note:
1) Grouse and lead shot: Check with your supplier whether lead ammunition was used. Frequent consumption of lead-shot game can increase lead exposure, particularly for children, pregnant women and those trying to conceive. Cooking does not remove lead.
2) From a TCM perspective, people described as having Spleen and Stomach-deficiency with cold (脾胃虛寒), especially those prone to loose stools, are traditionally advised to moderate cooling foods.
© 2026 Kit Li. All rights reserved. Please obtain permission before reproducing this article.
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