Mixed Mushroom Soup with Bok Choy

Baby 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.

Shiitake mushrooms on a cutting board

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.

Nutrition information
Per serving:  Calories: 90;  Total fat: 2g;  Protein: 4g;  Fiber: 4g;  Carbs: 14g;  Sodium: 628mg



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