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Ingredientes
- 8 ounce fresh shiitake mushrooms
- 3 x scallions, trimmed
- 2 med clove garlic, crushed
- 1 x bay leaf
- 1/2 c. roughly minced bok choy stems
- 1 Tbsp. tamari or possibly reduced-sodium soy sauce
- 2 tsp minced fresh ginger
- 1/8 tsp red pepper flakes
- 1 pch salt
- 2 tsp dark sesame oil
- 1 c. shredded bok choy greens, blanched
Direcciones
- 4 SERVINGS DAIRY-FREE
- To blanch bok choy greens, just plunge them into a pot of boiling water for 1 to 2 min then rinse under cool water till cold.
- Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 c..
- In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt. Add in 6 c. cool water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 min.
- Pour stock through strainer into clean pot or possibly storage container; throw away solids.
- In large skillet, heat sesame oil over medium-high heat. Add in reserved mushrooms and cook, stirring often, till tender, about 3 min.
- Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 23 | 39% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 269mg | 11% |
| Potassium 238mg | 7% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.52g | 0% |
| Protein 2.58g | 4% |
