1 pound Ground Beef
1 head of Bok Choy
1 Small Onion
½ Pound of Fresh Mushrooms
1 Clove of Garlic
4 cups of Chicken Broth
2 Tablespoons of Soy Sauce
2 Chicken bouillon
Pepper (To taste)
Salt (To taste)


Cut the bok choy leaves from the stim. Cut both leaves and stims to desired size. I think next time I will be cutting the leaves into larger pieces. keep the stalks and leaves separated. they will go into the pot at different times. In a frying pan combine the ground beef, onions, mushrooms and garlic together. Cook until the ground beef is browned. Use a strainer and removed the grease. I then put it in a pot big enough to hold the soup. Add the bok choy stalks to the ground beef mix and cook until almost tender. Next stir in the bok choy leaves, chicken broth, chicken bouillon, soy sauce salt and pepper. I boiled it for 5 minutes and the leaves where tender. so what I would suggest is boil it until the Bok Choy are as tender as you desire.

This recipe was originally from the following website. However I found it to be bland so I doctored it until I liked the taste.
http://www.genaw.com/lowcarb/chines.....beef_soup.html