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Bok choy

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)

This tofu stew, with tender bok choy and fragrant shiitake mushroom, is one of the best feel-good dishes.

Soups and stews• Soybeans and tofu• [Simmering]

Tofu with bok choy and shiitake mushrooms