Recipe Share: Bok Choy and Mushroom Soup
It’s Sunday once again and soup’s on. This week I am sharing a recipe from a friend of mine, E. We swapped a bunch of recipes a few months back and I have been meaning to try this soup for sometime. It is good, filling and hit the spot on a late Sunday afternoon. It honestly took 30 min from start to finish. I like that kind of soup
- 3-4 cups sliced Mushrooms (shitake and crimini)
- 1 package firm Tofu, cubed (1.5 cm squares)
- 6 cups Chicken or Veggie stock
- 2 tbsp low-sodium or regular Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 3 cloves Garlic, minced (I used 1/2 tsp garlic powder, you know me )
- 1 tbsp minced Ginger
- 6-8 heads of Baby Bok Choy
- 3 Green Onions, sliced fine
- Salt and pepper to taste
- Toasted Sesame Seeds for garnish
In a soup pot, stir-fry tofu and mushrooms in a bit of oil with the garlic and ginger over medium-high heat. Cook until the tofu and mushrooms start to brown. Add all but the bok choy and let simmer for 10 minutes. I used organic chicken stock, organic poultry makes it into our house now and then, but I am sure the veggie would work fine. Add the bok choy and green onions and simmer for 5 more minutes. Serve in a big bowl and garnish with sesame seeds.
If you wanted, you could add udon noodles to this, that would be good. As well, T thinks it would be good with a touch of sriracha sauce, it’s all the rage right now but an oldie and a goodie asian hot sauce.
Quick recipe, quick blog, have a great week friends!
Eat well, be well,