Last month we took the baby to Underwood Family Farms and came back with a bounty of bok choy, so I went online in search of a new recipe and stumbled upon a 10 minute soup recipe that is bursting with flavor and loaded with nutrition! I took some creative cooking liberties by adding fresh cilantro and cutting down on the stock by half. I have to say that it is now one of my top 5 favorite soups of all time!! Enjoy!
2 cups of sodium free chicken stock
2 cups of beef stock
4 cups of water
6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
2 tablespoons minced peeled fresh ginger
1/3 cup of fresh cilantro (de-stemmed)
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon of sesame oil
1/4 teaspoon chili oil
3 cups roughly chopped bok choy
4 teaspoons rice vinegar
In a large pot, bring broth, water, mushrooms and ginger to a boil.
Reduce heat and simmer 3 minutes.
Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes.
Add bok choy and simmer until bok choy is tender, about 3 minutes.
Stir in rice vinegar.
Ladle soup into bowls.
Sprinkle with green onions and cilantro and devour!