Bok Choy and Mushroom Soup
Lighten things up this spring with this satisfyingly simple bok choy soup.
Servings 4
Calories 50kcal
Ingredients
- 4 cups Homemade Vegetable Stock (or low sodium vegetable stock/broth)
- 2 inch Piece of Ginger sliced
- 1 Cinnamon Stick
- 2 tablespoon low sodium soy sauce
- 8 oz Button Mushrooms sliced
- 4 cups chopped Bok Choy stems and leaves
- 4 Green Onions sliced, whites and greens separated
- 2 tablespoon miso paste
- Sesame seeds for garnish (optional)
Instructions
- Add the vegetable stock, ginger, cinnamon, and soy sauce to a large pot, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for at least 10 minutes.
- Meanwhile, slice the mushrooms and white part of the green onions, and chop the Bok choy.
- Remove the spices from the broth with a slotted spoon.
- Add the mushrooms, the whites of the onions, and Bok choy to the broth. Simmer, covered, for 10-15 minutes, until mushrooms are cooked through.
- Turn off the heat.
- Measure the miso paste into a small bowl, and ladle some broth into it. Whisk until miso paste is dissolved into broth, and pour into the pot. Stir to combine.
- Garnish with sliced onion greens and sesame seeds if desired.
Nutrition
Serving: 1.5cups | Calories: 50kcal | Carbohydrates: 7.8g | Protein: 5.6g | Fat: 0.4g | Saturated Fat: 0g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 610mg | Potassium: 273mg | Fiber: 3.8g | Sugar: 3.3g | Vitamin A: 562IU | Vitamin C: 36.2mg | Vitamin K: 83.6µg | Calcium: 93.9mg | Iron: 1.6mg | Magnesium: 23.8mg
