Mushroom Bok Choy Soup Food

BEST BOK CHOY

Steps:

• In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
• Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

VEGAN MUSHROOM BOK CHOY SOUP

Steps:

• Dice the onion and add it to a large soup pan over med-low heat. You can add a tablespoon of water or veg broth to prevent sticking.
• While the onion is cooking, clean and destem the mushrooms and slice them into thin pieces. Add them to the pan and continue to simmer over med-low heat.
• Add 2 tablespoons of low sodium soy sauce, occasionally stirring
• Cut 1/2" to 1" off the end of each Bok Choy plant and rinse them thoroughly. Then slice the leaves into bite-sized pieces and add to the soup pan.
• Add 4 cups (1 qt carton) low sodium vegetable broth and increase heat to high.
• Once soup begins to boil, reduce heat to low and cover.
• Simmer soup for 15-20 minutes, stirring occasionally
• Season with salt, pepper, and 1 tablespoon of white miso before serving. Stir well to ensure the miso dissolves into the soup.
• Garnish with toasted sesame seeds and chopped green onion if desired.

MUSHROOM BOK CHOY SOUP

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

BOK CHOY & PORK SOUP (白菜猪肉汤)

Steps:

• Having grown up with bok choy, my parents are masters at keeping it fresh. They usually buy bok choy in bulk (5-6 pounds at a time), so they have a bunch of tips for maximizing freshness.
• To prepare our pork chops, we'll first need to trim away the fatty edges.
• You'll need to wash the baby bok choy thoroughly:
• The stalks of bok choy are all inherently different sizes, so we'll want to make two cuts for the bigger stalks:
• Set your stove to high heat. In a pot, we'll bring water and chicken broth to a boil.
• Once the pot has come to a boil, we'll throw in our bok choy, starting with the stems/roots. These are thicker and take longer to cook.
• Once the bok choy has returned to a boil, add the pork slices a few at a time, making sure to separate them from one another. We can also add chicken bouillon (optional).
• After you've cooked it, we can keep the bok choy in the soup and eat it as is.

BOK CHOY AND MUSHROOM SOUP

Steps:

• In large saucepan combine ginger, garlic, broth, soy sauce, vinegar and oil.
• Bring to a boil. Stir in mushrooms, reduce heat and simmer for 5 minutes or until mushrooms are tender.
• Stir in tofu, bok choy and green onions. Simmer for 3-4 minutes or until bok choy is wilted and tofu is heated through.

SUBGUM SOUP WITH BOK CHOY

Steps:

• In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.
• In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.
• Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.

BOK CHOY SOUP WITH MUSHROOMS AND GINGER

Steps:

• Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
• In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
• Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
• Add bok choy and cook for 5 minutes, until tender.
• Before serving stir in Chinese spice mixture and chili powder.
• Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.

CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS

Steps:

• Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
• Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
• Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
• Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

MIXED MUSHROOM SOUP WITH BOK CHOY

Steps:

• Prepare the broth according to the recipe.
• 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.
• Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp. Serve at once.
• Nutrition Information
• Per serving:
• Calories: 90
• Total fat: 2g
• Protein: 4g
• Fiber: 4g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 628mg

MISO SOUP WITH BOK CHOY

Steps:

• Rinse the kombu and the dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add the 12 cups water, and allow to soak for 1 hour. (if using fresh shitake mushrooms, clean with a damp paper towel and do not soak them)
• After soaking the kombu and dried shitake mushrooms, place the stockpot over medium heat, and let the stock cool to a simmer. Remove out the kombu, increase the heat to high and bring to a boil.
• Once ingredients are boiling, reduce the heat to a low heat setting and add the bonito flakes. Simmer them for about 20 minutes, stirring occasionally.
• Strain the resulting dashi stock into a medium-sized saucepan to make your miso soup reserve the shiitake mushrooms and place the soup over medium-low heat. Add the baby bok choy at this time.
• Cut the organic tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
• Add the tofu and scallions. Slice a couple of your shiitake mushrooms and add those to the pot as well. (If using fresh mushrooms, they may be placed in stockpot at this time)
• Cook on low another 5 to 6 minutes and serve.