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Mixed Mushroom Soup with Bok Choy

This aromatic, brothy soup celebrates the spring arrival of fresh bok choy, a favorite Asian green vegetable. This is an excellent way to whet the appetite for an Asian-style vegetable stir-fry with rice or noodles.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms
1 1/2 cups sliced small white, crimini, or baby bella mushrooms
2 fresh portabella mushrooms, about 4 inches in diameter, thinly sliced, then cut into bite-sized pieces
1/4 cup dry white wine, optional
5 to 6 stalks bok choy, greens included, thinly sliced
3 to 4 scallions, white and green parts, sliced
2 to 3 tablespoons reduced-sodium soy sauce, to taste
Freshly ground pepper to taste

Preparation

  1. Step 1

    Prepare the broth according to the recipe.

    Step 2

    Once done, add the two other kinds of mushrooms to the broth, then stir in the optional wine. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the mushrooms are done but still pleasantly chewy.

    Step 3

    Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp. Serve at once.

  2. Nutrition Information

    Step 4

    Per serving:

    Step 5

    Calories: 90

    Step 6

    Total fat: 2g

    Step 7

    Protein: 4g

    Step 8

    Fiber: 4g

    Step 9

    Carbohydrate: 14g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 628mg

Vegan Soups and Hearty Stews for All Seasons
TagsSoupSoup/StewWhite WineWineAlcoholBeveragesAsianCrimini MushroomMushroomVegetableButton MushroomPortobello MushroomBok ChoyLeafy GreensMainDinnerVeganVegetarianDairy FreeNut FreeGluten FreeEasySimmerCookbooks
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