6 cups beef or pork stock
1 medium carrot julienned
1 medium onion thinly sliced
1 medium rib celery thinly sliced
6 leaves Napa cabbage coarsely chopped
3 heads Baby Bok Choy quartered
Jalapeno Tobasco Sauce to taste
salt and pepper to taste
In a stockpot, combine stock, carrot, onion and celery. Simmer until vegetables are cooked, add Napa cabbage, Baby Bok Choy and Jalapeno Tobasco, season with salt and pepper. Simmer for 10 minutes, re-season to taste, serve hot.