Beef Broth Soup with Suey Choy and Enoki Mushrooms

Beef broth soup with suey choy and enoki mushrooms. (Photo: Hendrik Slegtenhorst)

Beef broth soup with suey choy and enoki mushrooms. (Photo: Hendrik Slegtenhorst)


1L water

1 cube Knorr beef bouillon

2 small cubes (blokjes) Maggi bouillon

tsp ground Korean red pepper

2 tsp dried vegetable flakes

tsp sesame seeds

1 cup frozen chopped greens (kale, collard greens, spinach)

6 leaves small suey choy, in pieces

2 scallions, chopped

40g enoki mushrooms

2 frozen shrimp and pork wontons


Set water to boil. Add bouillons, red peppers, chopped greens, sesame seeds, and wontons. As water approaches boil, add suey choy, scallions, and mushrooms. Cook three to four minutes. Serve.


The Maggi bouillon is essentially hydrolyzed wheat protein with spices. Maggi intensifies the flavour of the primary bouillon, and imparts as well a mild pungency to the broth. Emulating the practice of my late mother, I like to get the little blokjes, which are two to a wrapper, in the 80 piece container, which is not always easy to find. My current cache is from The Wooden Shoe, on Quadra Street, in Victoria.

The Korean red pepper is more concentrated in flavour than the ground peppers from other origins, such as China or India. I find it here in Vancouver at Kitsilano Natural Foods on West Broadway at Stephens Street in Kitsilano.

Dried vegetable flakes of good quality enhance the broth, especially if the flake mixture includes dried celery. I find these also at Kitsilano Natural Foods.

The sesame seeds are found in almost all groceries. There is no need to pay the large premium for the roasted versions.

The type of greens is ad libitum. I use the frozen, chopped ones because they keep indefinitely and do not spoil. The collard greens, however, impart a particularly nice taste. The local store imports these, of all places, from Ecuador.

The small wontons and the enoki mushrooms are from T&T in Vancouver’s Chinatown, but will be found in most Asian groceries. The enoki mushrooms are now frequently found in Western supermarkets. Make sure they’re white in colour, and haven’t turned a shade of cream.

The young suey choy has more taste than the mature ones, and a better ratio of green to white in the leaves. It also has a good shelf life. I purchase when I can from T&T but it is pretty available universally.

Serves one.

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