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.

  • 4Servings


  • 1 Tbs. tamari or reduced-sodium soy sauce
  • 2 tsp. chopped fresh ginger
  • 1/8 tsp. red pepper flakes
  • 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


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.

Nutrition Information

  • Calories: 56
  • Carbohydrate Content: 8 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Sodium Content: 216 mg