Bok choy is a useful ramen topping because its stems remain crisp when cooked briefly, while the tender leaves soften quickly. Separate or stagger the parts for better texture.
Quick preparation
- Rinse the base carefully, where grit can hide between stems.
- Trim damaged leaves and cut large heads into manageable pieces.
- Add thick stem pieces to boiling water or hot broth before the leaves.
- Cook leaves only briefly, just until wilted and tender.
- Drain if blanching separately and place on the finished ramen bowl.
Avoid this mistake
Avoid leaving greens in boiling broth during a long noodle cook, which can make them limp.
FAQ: Can you add raw baby bok choy?
Very young leaves can soften in a steaming bowl, but larger stems generally benefit from a short cook.
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