Sautéed bok choy soup

I recently spent a week with my sister in Washington, D.C. Both of our offices are located in Chinatown and I went on a Chinese vegetable binge for the week - constantly hunting for sautéed bok choy and backsweetened (honestly rot-gut) wine.

Well I brought the addiction home and made this delicious sautéed bok choy soup.

Start by trimming the bok choy diagonally using the stalk and leaves. If you have a wok, all the better, but I just sautéed mine in a regular frying pan. Add garlic and fresh ginger. As soon as the garlic starts to brown, add some soy sauce.

Meanwhile, cook up a couple packs of ramen. Only use one of the seasoning packets to reduce the salt (since you'll be adding plenty from the bok choy). Once the bok choy softens and the soup is ready, combine ingredients in one soup pot.

Garnish with avocado, pepper, Siracha and cilantro. Yum!