half a large one, or a full-sized small one (about 1kg)
Tuna (I recommend maguro)
1 small can (drained or not, your preference ♪)
2.5 to 3 tablespoons
Granulated Japanese style dashi (soup base)
Wash and cut the bok choy.
Add all the flavoring ingredients except for soy sauce and the drained tuna in a pot, and boil over low to medium heat. Water will come out from the bok choy, so there's no need to add any.
Once it's come to a boil, add soy sauce. If you taste the stock and adjust the flavor to your liking, you're sure not to fail.
Boil on medium-low heat for about 10 to 15 minutes. Allow to cool to combine the flavors.
Story Behind this Recipe
I had bok choy leftover from when I made hot pot, and was wondering what to do with it?! Just leave it to a simple simmer. I used up a lot of bok choy in no time! It really is simple. You might find yourself buying bok choy to make this. My mom used to make this simmer, but I added my own personal touches.
I've gotten comments that the flavor is very strong. The strength of the flavor changes depending on how much bok choy you use, so use a lot. Sample the stock in step 3 and adjust the flavor as you prefer and you're sure to succeed. You'll get water from the bok choy, which gives it a slightly sweet and salty flavor, but the taste blends well and isn't too strong. I definitely recommend this.