Traditional Soup Baby Bok Choy (Shang Tang Wa Wa Cai)
Cuisine: Chinese
Traditional Soup Baby Bok Choy (Shang Tang Wa Wa Cai) is the Cantonese Shang Tang Wa Wa Cai: baby bok choy in a light clear broth with century egg (or salted egg) and luncheon meat, finished with scallions. The soup should stay clear—blanch greens briefly and do not boil hard after adding the egg.
At a glance
Time: about 20 min · 2–3 bowls · Difficulty: easy · ≈ 180 kcal per bowl
Traditional Soup Baby Bok Choy (Shang Tang Wa Wa Cai) is the Cantonese Shang Tang Wa Wa Cai: baby bok choy in a light clear broth with century egg (or salted egg) and luncheon meat, finished with scallions. The soup should stay clear—blanch greens briefly and do not boil hard after adding the egg. It is a weeknight bowl meant to taste clean, not heavy.
2 / 5
★★☆☆☆
158 kcal
Ingredients
- Baby Bok Choy
- Century Egg (Salted Egg)
- Luncheon Meat (Ham)
- Green Onions / Scallions
- Ginger
- Garlic
- Salt
- Sugar
- Starch (Cornstarch)
Steps
- Wash the baby bok choy and cut it into sections while keeping the leaves whole.
- Cut green onions into small segments (3g). Slice garlic (10g) and ginger (10g).
- Cube the century egg. Cube the luncheon meat or ham (1cm cubes).
- Wash shiitake mushrooms and tear them apart by hand.
- Heat the water, blanch the baby bok choy for 10 seconds to loosen it, then lift it out.
- Heat the wok, add a small amount of oil and turn the heat to high. Let the oil brim over the wok then discard it. Pour in fresh oil.
- Turn the heat to low and add the ginger, scallions, and garlic. Stir-fry until fragrant.
- Add about 300g of clear water (enough water to completely submerge the bok choy). Place the bok choy, mushrooms, and luncheon meat into the pot.
- Add seasonings: oyster sauce, sugar, salt, and MSG. Bring to a boil.
- Simmer for 3 minutes. Once boiling, start arranging the dish. After removing the bok choy to the plate, place the century egg on top and pour the sauce over it.
- Take a picture, although my photography skills are limited, the taste is still delicious!
- 💡 When rinsing mushrooms, if you don't like eating 'see you tomorrow' (chewy texture mushrooms), don't use them. 😂
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Notes
This Traditional Soup Baby Bok Choy is refreshing, sweet, and delicious with a soft and tender texture. It is a classic home-style vegetarian dish that is especially suitable for weight loss. Baby bok choy is rich in vitamins and dietary fiber; low-fat and low-calorie. It pairs with a century egg and luncheon meat to add flavor without increasing the burden on your diet too much. The difficulty is moderate; beginners can try it, and the whole process only takes about 20 minutes from prep to serving.
Estimated Coocking Difficulty: ★★☆
Estimated Calories: 158 kcal
Category: Traditional Soup Baby Bok Choy
Note: This yields enough food for 2-4 people.
- Baby Bok Choy 700g
- Shiitake mushrooms 10g (Adjust to personal preference; if you don't like the chewy texture, don't add them 😂)
- Century egg 1 (Optional if unavailable)
Luncheon meat or ham can be used interchangeably.
Time and temperature
Blanch bok choy: 30–60 sec · simmer broth: 5–8 min · egg in at the end
Nutrition
180 kcal · Protein 12 g · Fat 12 g · Carbs 6 g
1 bowl (estimate)
Substitutes
- Luncheon meat → tofu or chicken slices
- Century egg → soft-boiled egg
- Baby bok choy → Shanghai bok choy
- Scallions → cilantro
Storage
Best same day. Refrigerate 1 day; reheat gently. Greens soften a lot overnight.
FAQ
- What does Shang Tang mean?
- Superior or clear broth. Shang Tang Wa Wa Cai highlights the soup more than heavy seasoning.
- Must I use century egg?
- Traditional versions often do. For Traditional Soup Baby Bok Choy (Shang Tang Wa Wa Cai) you can swap salted or soft egg.
- Why is the soup cloudy?
- Hard boiling or muddy greens. Rinse well and keep a gentle simmer.
- Is luncheon meat required?
- It is common for home versions; omit for a lighter vegetable soup.