Chinese 5 Spice Soup


This recipe is based on a soup recipe of our Bay area friend.  The original recipe contains beef and has been modified to incorporate what we had on hand in December.  Stored squash and fresh turnips.  We grow bok choy year round in the aquaponics systems.  This recipe can be modified to be vegetarian.  Simply switch out the beef stock for vegetable stock.   Oui, lá!

Serves 4 to 6


1 small butternut squash, peeled and cut into small cubes

2 small to medium sized turnips

4 to 6 stalks of bok choy, sliced.  Keep the green leafy tops separate from the bottoms.

5 cups of beef stock

4 to 6 tbsp soy sauce

5 eggs, beat together in a small bowl and set aside

1 heaping teaspoon of Chinese 5 spice powder

3 cloves garlic, minced

1 inch stalk of ginger, grated

1 tablespoon of olive oil


Heat the olive oil on medium low.  Add the garlic and ginger and heat until the garlic is translucent.  Do not burn.  Few smells are worse than burned garlic.  Add the stock, the spice, the squash, the turnips, and the white slices of the bok choy.  Cook over medium heat until the squash is soft.  Once the squash is cooked, add the soy sauce.  Then, add the eggs in a slow drizzle, so they form small noodles.  Finally, add the green leafy ends.  Cook for one to two minutes more.

Serve with a side of white rice and kimchi.

Recently, I have tried this recipe with Swiss chard instead of bok choy and was immensely pleased with the results.  Simply slice the chard into narrow ribbon and add a few minutes before the soup is done.  Delicious!


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