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
Vegan

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

you might also like



comments

Add lemon grass,Kafiter leaves and Rice wine vineager.

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