Mixed Mushroom Soup with Bok Choy
An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry. Use the broth portion of this recipe as the basis for other Asian-style soups.
Serves: 4 to 6
- 2 teaspoons sesame oil
- 1 small onion, minced
- 1 clove garlic, minced
- 8 to 10 dried shiitake or maitake mushrooms
- 1 to 2 tablespoons natural soy sauce, or to taste
- 3 to 4 cups sliced fresh mixed mushrooms (use 2 or 3 kinds from among
baby bella, oyster, fresh shiitake, or enoki)
- 1/4 cup dry white wine
- 5 to 6 stalks regular bok choy, greens included, thinly sliced,
or 2 to 3 baby bok choy, greens included, thinlyl sliced
- 3 to 4 scallions, white and green parts, sliced
- 2 to 3 tablespoons soy sauce, or to taste
- Freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.
Add 6 cups water, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes. Remove from the heat and let stand another 15 minutes. Strain through a fine sieve. Reserve the mushrooms, trimming and discarding their tough stems; thinly slice the caps.
Return the broth and sliced shiitakes to the soup pot and bring to a simmer. Add the fresh mushrooms and simmer gently for 10 to 15 minutes, covered, or until they are cooked but still pleasantly chewy.
Add the remaining ingredients and simmer for another 5 to 8 minutes, or just until the bok choy is tender-crisp. Serve at once.
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