Community Greens

People of all colors discussing evergreen ideas.

Bok Choy and Shiitake Mushroom Soup

Bok Choy and Shiitake Mushroom Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Both vegetables are common in Asian cooking and cabbage brings vitamins C and K to each healthy bowl.

Ingredients

  • 1 large egg
  • 2 tsp. sesame or peanut oil
  • 4 medium Bok Choy, cut unto strips
  • 2 medium-large carrots, cut in 1/4-inch slices
  • 1/2 cup thinly sliced shiitake mushrooms
  • 4 cups low-sodium vegetable stock
  • 2 Tbsp. low-sodium soy sauce
  • Freshly ground black pepper
  • 2 Tbsp. chopped fresh cilantro, garnish

Directions

  1. In small bowl, lightly beat egg. In small skillet, heat oil over low-medium heat. Pour in egg and let evenly coat bottom of skillet. Cook egg until set. Slide egg onto plate. Roll up egg and slice into 1/4-inch rounds and set aside.
  2. In medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce and a few grinds of black pepper. Cover pot and bring to boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.
  3. Ladle soup into four warmed soup bowls. Place several egg slices on surface of each bowl. Garnish with cilantro and serve warm.


Credit: Community Green Cooks

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Filed under: CGCooks, Food, Healthy Eating, , , ,

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