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–+ servings

Ginger Mushroom and Bok Choy Clear Broth

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Rett Soup
Kategori Asian
serveringsstørrelse 4 people

Ingredienser
  

  • 4 cups low-sodium vegetable broth
  • 8 ounces cremini mushrooms, sliced
  • 4 baby bok choy, halved lengthwise
  • 3 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 green onions, sliced

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the grated ginger and minced garlic and cook for one minute until fragrant.
  • Pour in the low-sodium vegetable broth and add the sliced mushrooms. Bring the mixture to a gentle simmer and cook for 8 minutes to let the mushrooms soften.
  • Add the halved bok choy to the pot. Simmer for 3 more minutes until the bok choy stems are tender but still bright.
  • Ladle the soup into bowls and top each serving with the sliced green onions.

merknader

Use the freshest ginger you can find for the strongest aroma in the broth. If the bok choy heads are larger than baby size, quarter them instead of halving so they cook evenly. Leftovers keep well in the fridge for two days and reheat gently on the stove without losing much texture.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board