Asian Mushroom Soup Recipe | Vegetarian Times Skip to main content

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.



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1 Tbs. tamari or reduced-sodium soy sauce
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2 tsp. chopped fresh ginger
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⅛ tsp. red pepper flakes
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2 tsp. dark sesame oil
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1 cup shredded bok choy greens, blanched
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½ cup roughly chopped bok choy stems
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8 oz. fresh shiitake mushrooms
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3 scallions, trimmed
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2 medium cloves garlic, crushed
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1 bay leaf


  1. Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.
  2. 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.
  3. Pour stock through strainer into clean pot or storage container; discard solids.
  4. In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.
  5. Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.

Nutrition Information: 

2 g
Total Fat: 
2 g
Saturated Fat: 
0 g
8 g
0 mg
216 mg
1 g
0 g
4 servings

Comments on this Recipe

Add lemon grass,Kafiter leaves and Rice wine vineager.