Asian Mushroom Soup
Vegetarian Times Issue: March 1, 2000 p.48
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.
Directions
- 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.
ingredient list
4 servings
- 1 Tbs. tamari or reduced-sodium soy sauce
- 2 tsp. chopped fresh ginger
- 1/8 tsp. red pepper flakes
- Pinch of salt
- 2 tsp. dark sesame oil
- 1 cup shredded bok choy greens, blanched
- 1/2 cup roughly chopped bok choy stems
- 8 oz. fresh shiitake mushrooms
- 3 scallions, trimmed
- 2 medium cloves garlic, crushed
- 1 bay leaf
Nutritional Information
Per serving:
| Calories |
56 |
| Protein |
2g |
| Total fat |
2g |
| Saturated fat |
g |
| Carbs |
8g |
| Cholesterol |
mg |
| Sodium |
216mg |
| Fiber |
1g |
| Sugars |
g |
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