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Bok Choy and Mushroom Soup

Bok Choy and Mushroom Soup

Bok choy and mushroom soup in a measured ginger-garlic broth — shiitakes for depth, tender bok choy leaves added last.
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Servings: 4
Course: Soup
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 6 cups (48 oz) vegetable broth or mushroom broth
  • 8 oz fresh shiitake mushrooms, stems removed, caps sliced
  • 4 cups chopped bok choy (about 3 baby bok choy), stems and leaves separated
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp neutral oil
  • 2 tbsp soy sauce (low-sodium if preferred)
  • 1 tsp toasted sesame oil
  • 2 scallions, thinly sliced, for serving
  • Salt and white pepper, to taste

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and ginger; sauté 1 minute until fragrant but not browned.
  2. Add the sliced shiitake caps; cook 4 minutes, stirring, until softened and lightly browned at the edges.
  3. Pour in the broth and soy sauce. Bring to a gentle boil, then reduce to a simmer for 10 minutes so the mushroom flavor builds into the broth.
  4. Add the bok choy stems ; simmer 2 minutes.
  5. Add the bok choy leaves ; simmer 3 minutes more, just until wilted and bright green. Do not add the leaves with the stems — they need far less time.
  6. Off the heat, stir in the sesame oil. Taste and adjust salt and white pepper. Ladle into bowls and top with scallions.