Teresa's Recipes
Bok Choy and Shiitake Mushroom Soup
A delightful and nourishing soup that celebrates the vibrant flavors of bok choy and the rich, earthy notes of shiitake mushrooms. This dish is not only a warm embrace on chilly days but also a tribute to the culinary traditions of East Asia, where both bok choy and shiitake mushrooms are staples in many homes. Each spoonful is a comforting blend of freshness and depth, making it a perfect starter or light meal.
Ingredients
- 2 tablespoons Sesame oil
- 3 cloves, minced Garlic
- 1 inch, peeled and grated Ginger
- 8 ounces, sliced Shiitake mushrooms
- 4 cups Vegetable broth
- 4 cups, chopped Bok choy
- 2 tablespoons Soy sauce
- to taste Salt
- to taste Pepper
- 2, sliced (for garnish) Green onions
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 120
- Fat: 5g
- Carbs: 15g
- Protein: 5g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large pot, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant and golden.
- Introduce the sliced shiitake mushrooms to the pot and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
- Pour in the vegetable broth, stirring to combine, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
- Add the chopped bok choy to the pot, cooking for an additional 5 minutes until the bok choy is wilted and tender.
- Stir in the soy sauce, adjusting the seasoning with salt and pepper to taste.
- Serve hot, garnished with sliced green onions for a fresh crunch.
Tips
- For added depth, you can include a splash of rice vinegar or a dash of chili oil for heat.
- Feel free to substitute the bok choy with other leafy greens like spinach or kale.
- This soup pairs wonderfully with steamed rice or crusty bread for a more filling meal.