Vegan Mushroom Bok Choy Soup Food

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 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.