Let’s talk about evening eating habits for a minute.
This is typically the time of day things can go out the window as far as food choices are concerned.
I normally get home from work between 7-8pm so I’m usually really hungry and kind of in a rush, so if I’m not methodical about this time of day I could easily park it in front of a bag of chips and not come up for air.
Sad but true.
Recently, I started implementing a “happy hour” meal. A Happy Hour meal is a deliberate, small, easy meal eaten right before dinner. Something light and healthy that takes the edge off my hunger so I can prepare my dinner with a clear mind and not feel like a hungry beast!
I really enjoy the Happy Hour meal concept and it has really helped me make better choices. So now instead of opening the pantry and grabbing the first thing I see, I take one minute to heat up a bowl of this happy hour soup.
Another favorite happy hour meal is this spinach dip with baby carrots. That way I still get the “munching” sensation of chips. I’m still very much in love with that dip.
I initially had this soup at a Thai restaurant and fell in love with how comforting and simple it is. Plus it reminds me of one of my all time favorite foods…RAMEN NOODLES! But this soup is made with bok choy instead of fried noodles.
On a side note, I had no idea how much I loved bok choy until I had this soup! I had only tried it once before, grilled, and eating it was like fear factor for me. I gave it another try with this soup and loved it. So don’t be scared of it. I’m typically scared of all new foods and I really liked it.
As far as the broth goes, I used Better than Bullion Vegetable Base and I think the flavor is perfect. I made this soup for my parents over Christmas and used the kind of vegetable stock that comes in a carton and unfortunately it tasted like water. I served my parents a bowl of hot water, bok choy and tofu. Sorry about that…
And if you don’t like tofu you can use something else or skip it all together! Use chicken, beef or even whisk a few eggs in. Whatever floats your boat!
Happy Hour Soup
4 cups water
1 tablespoon Better than Bullion Vegetable Base (or your favorite broth base)
4 baby bok choys or 5 leaves off a full size bok choy cut into 1″ size pieces (toss the dirty, white part of the bok choy stem)
1-2 cups diced extra firm tofu, cooked or not (or use other protein of your choice)
1 bunch green onions, thinly sliced, green part only (I hold the bunch of green onions over the pot and use cooking scissors to slice them thin.)
freshly ground black pepper (so good)
Bring the water to a boil in a medium size sauce pan. Add the bullion base and stir until its dissolved. Add the diced tofu, bok choy pieces and sliced green onions. Boil for 3 minutes or until bok choy reaches desired tenderness. It doesn’t take long.
Serve wish freshly ground black pepper.
And here is a picture of Lilly soaking in the tub last weekend. She really loves taking baths! Right up until I pour a bowl of water over her head anyway. She definitely doesn’t care for that.
If you are an out of control muncher like I am give this happy hour concept a try and let me know if it works for you!
Have a great weekend!