Vegan Mushroom & Bok Choy Soup
A light, aromatic broth loaded with mixed mushrooms and tender bok choy, with a gentle Asian-inspired flavor from sesame oil, ginger, and soy sauce.
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Servings:
Ingredients
- 1 tablespoon dark sesame oil
- 5 to 6 scallions thinly sliced, white and green parts kept separate
- 2 cloves garlic minced
- 32 ounces low-sodium vegetable broth
- ¼ cup dry white wine optional
- 1 to 2 teaspoons fresh ginger grated, optional
- 1 to 2 tablespoons reduced-sodium soy sauce or to taste
- 3 to 4 cups mixed mushrooms sliced; use 2-3 kinds such as baby bella, oyster, shiitake, or enoki
- 5 to 6 stalks bok choy greens included, thinly sliced (or 2-3 baby bok choy)
- freshly ground pepper to taste
Instructions
- Heat the sesame oil in a soup pot. Add the white parts of the scallions and the garlic, and saute over low heat until the garlic turns golden.
- Add the broth, mushrooms (hold back any delicate mushrooms like enoki for later), soy sauce, and the optional wine and ginger. Bring to a slow boil.
- Lower the heat, cover, and simmer gently for 10 to 12 minutes, until the mushrooms reach the texture you like.
- Stir in any reserved delicate mushrooms along with the green scallion parts and the bok choy. Return to a simmer, then remove from the heat right away.
- Season with plenty of pepper and taste for more soy sauce. Serve immediately.
Notes
This soup is best served the moment it comes off the heat, while the bok choy is still bright and just barely wilted.
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