nutritional information

Per Serving:

  • Calories: 56
  • Protein: 2 g
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 8 g
  • Cholesterol: 0 mg
  • Sodium: 216 mg
  • Fiber: 1 g

Asian Mushroom Soup

4 servings

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
  • Pinch of salt
  • 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
  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.
March 2000

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Add lemon grass,Kafiter leaves and Rice wine vineager.

Habib - 2013-05-22 21:09:25