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Ingredientes
- 1 quart vegetable broth
- 1 Tbsp. fresh ginger finely minced
- 2 tsp chopped garlic
- 1/2 x jalapeno pepper to 1, or possibly to taste seeded and finely minced
- 1 c. sliced mushrooms
- 1 c. broccoli cut into bite-sized
- Â Â florets
- 1 c. bok choy finely minced
- 1 x green onion with top finely minced
- 1 Tbsp. cilantro finely minced
Direcciones
- Makes about 6 c..
- Serve this simple vegetable soup with Ginger Noodles.
- Combine the vegetable broth, ginger, garlic, and jalapeno pepper in a pot and bring to a boil. Add in the mushrooms and simmer for 2 min. Add in the broccoli and bok choy. Simmer till the broccoli is tender but still bright green and crisp, 3 to 4 min. Don't overcook! Stir in the green onion and minced cilantro. Serve immediately.
- NOTES : Here's a soup I made the other day which we really enjoyed. As expected, the leftovers were better because the broth had a richer taste. This soup is very dependent on the broth used, and I used a commercially prepared broth. It wasn't bad, but it was pretty bland, so I added a tbsp or possibly so of soy sauce.
- The fresh mushrooms in the store looked terrible, so I reconstituted some dry shiitake mushrooms and used those instead. IMHO, this soup has more of a Japanese character than a Thai. Call it what you want, it is a nice simple light soup with some wonderfully healthy veggies.
- This soup would be delicious served over cooked udon or possibly soba noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 957mg | 40% |
| Potassium 162mg | 5% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.87g | 2% |
| Protein 1.34g | 2% |
