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With mom working late again at the hospital, dad cooking something random was always expected. He came up with a rule as he stood over a pot of boiling water, and pulled baby octopus legs from a plastic bag, "You're not allowed to say no until you have tried it at least once." As an 8 year old, I watched in awe as he dropped each tentacle into the pot. At this age, I was accustomed to trying new things because of dad. After eating squid in the past, which I turned out to like, I thought octopus legs were a stretch of my bravery. After sliding my tongue over the row of suckers, I fearlessly chewed down on the rubbery leg. One hand picking up another, and a peripheral view of my older brother to my right, we silently dared each other to be the first to repel.
Mom worked late often, so dad cooked often. My stomach wasn't as appreciative as my eyes were when I would watch my dad help and get creative in the kitchen. His eyes would crinkle at the corners as he would say with a quavering laugh, "Just try it," while sliding a plate of mashed corned beef, cooked with raisins, walnuts, and diced carrots, across the counter. I remember on some nights I would witness from the hallway, all the lights off but the kitchen, and his slender silhouette bent over a simmering pan. He would click on the overhead light and lean further in for a closer inspection. I could see his long eyelashes casting wavering shadows on his cheeks as he flicked them back and forth from pan to a slew of randoms to choose from on the counter. After throwing a handful of raisins into the pan, and a sprinkle of wheat germ, the right corner of his lips would bunch and he would tilt his head to the left thinking if what he just did would save his creation. Two seconds would pass, and he would shift all his weight on his left foot. "Hmm." Ah yes. The ceremonial sigh to experimentation.
I am very grateful for my dad's efforts, yet my stomach yearned for a normal meal, and mom was home from work earlier than usual. She had dinner simmering on the stove and it smelled great. I spooned the steaming contents from the pot into a bowl and got a plate of rice as directed. After saying grace, I sipped the broth. A savory, wholesome taste swirled in my mouth before I swallowed. I bit into the vegetable cautiously. "What vegetable is this?" I asked mom intrigued. I was introduced to bok choy for the first time. In the pot my mom had added pieces of chicken which I ate only once since I had spooned it already into my bowl. The second serving I would scoop out only bok choy and broth into my bowl. I never really liked the taste of chicken and I still don't. By my thirds, I had picked out all the bok choy and left pieces of chicken for everyone. Mom was not happy. However, the next time she cooked this soup, she added triple the amount of bok choy and cooked it all. Just. For. ME. Aww gee. I felt really special. Bok choy makes me feel really special. My mom thought about me, within her busy schedule, while on her way home, at the store, she picked up extra amounts of bok choy. It is my favorite wholesome, warm feeling meal, that she would make. When I was sick, when it was cold, and when I would come home from college, she made it.
Which makes me think, what the heck mom? I may be out of college now, but I still would like my bok choy soup on my next visit please.
I haven't had mom's bok choy soup in a very long time and recalled these memories after having my first sip from a recipe written by Rose: Spicy Ginger Lemon Soup with Mushrooms. This recipe is a great introduction for a dish I grew up with and it was easy to follow. Not to mention easy to cook in minutes for dinner time and needs only 4 fresh ingredients. Since I picked up a lot more bok choy than the recipe called for, because I really love bok choy -- in case you forgot -- I doubled the recipe.
After recreating, for a doubled recipe, I would add an extra 1/4t sp red pepper flakes and only use 1 tablespoon of soy sauce. I used the Bragg's liquid aminos soy sauce. I would also saute the garlic and green onions with toasted sesame oil before pouring in the broth to give it an extra Asian flair. I would also add a few more ingredients, yet I cannot divulge what they are. If I do, I would give away my mom's recipe. I am not ready to do that yet ;).
Rose's recipe is good by itself and I definitely recommend you, the reader, to try recreating this. It is VERY simple and tasty. Create it both ways if you like as well and expanding upon it. Don't be afraid to get creative with this recipe. Post a picture if you do! Non-vegan or vegan, what is your fondest, or even most questionable memory based off a recipe you have created or had?
*~*BearHugs*~*
-Melanie Dyogi
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