• Last month we took the baby to Underwood Family Farms and came back with a bounty of bok choy, so I went online in search of a new recipe and stumbled upon a 10 minute soup recipe that is bursting with flavor and loaded with nutrition! I took some creative cooking liberties by adding fresh cilantro and cutting down on the stock by half. I have to say that it is now one of my top 5 favorite soups of all time!! Enjoy! | www.MommyHiker.com

Ingredients

  • 2 cups of sodium free chicken stock
  • 2 cups of beef stock
  • 4 cups of water
  • 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
  • 2 tablespoons minced peeled fresh ginger
  • 1/3 cup of fresh cilantro (de-stemmed)
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon of sesame oil
  • 1/4 teaspoon chili oil
  • 3 cups roughly chopped bok choy
  • 4 teaspoons rice vinegar
  • 2 chopped green onions
5 (Rated by 1 moms)
PREP TIME 5 Min READY IN 15 Min
COOK TIME 10 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Appetizer
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. In a large pot, bring broth, water, mushrooms and ginger to a boil.
  2. Reduce heat and simmer 3 minutes.
  3. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes.
  4. Add bok choy and simmer until bok choy is tender, about 3 minutes.
  5. Stir in rice vinegar.
  6. Ladle soup into bowls.
  7. Sprinkle with green onions and cilantro and devour!

Rating

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