Asian Mushroom Soup
To blanch bok choy greens, just plunge them into a pot of boiling water for 1 to 2 minutes, then rinse under cold water until cool.
1 Tbs. tamari or reduced-sodium soy sauce
2 tsp. chopped fresh ginger
⅛ tsp. red pepper flakes
2 tsp. dark sesame oil
1 cup shredded bok choy greens, blanched
½ cup roughly chopped bok choy stems
8 oz. fresh shiitake mushrooms
3 scallions, trimmed
2 medium cloves garlic, crushed
1 bay leaf
- Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.
- In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes.
- Pour stock through strainer into clean pot or storage container; discard solids.
- In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.
- Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.