Silken Bok Choy in Ginger Milk Broth

1. Prep the Bok Choy

Remove the outer leaves of the bok choy and quarter each head lengthwise. Wash thoroughly under cold water to remove grit, then drain well.

2. Blanch the Bok Choy

Bring 2 quarts of water to a boil in a large pot. Add the lightly smashed ginger slice, 1 tablespoon of salt, and 1 teaspoon of baking soda if desired. Add the bok choy and blanch for 1 minute. Transfer to a bowl of ice water to stop the cooking process, then drain well.

3. Prepare the Broth

Rinse and dry the pot. Bring 4 cups of Milk Stock to a boil. Add 1 teaspoon of salt, 1.5 tablespoons of Garlic Oil, and 1 tablespoon of fried garlic. Carefully add the blanched bok choy and cook for 3 to 4 minutes until tender.

4. Serve the Dish

Transfer the bok choy and ginger milk broth to a heated tureen. Ladle the soup into bowls, ensuring each serving gets a good amount of bok choy and broth.