bok choy soup with mushroom & ginger

simple, easy and nourishing

(vegetarian, vegan, and gluten-free)

Ingredients

1 tablespoon olive oil

3 shallots, diced

1 bunch green onions, chopped

4-5 cloves garlic, minced

2 tablespoon fresh ginger, minced

5.5 cups low sodium vegetable broth

2 tablespoon coconut aminos or Tamari

1.5 cups shiitake mushrooms

6 oz rice noodles, uncooked**

1 head standard bok choy, roughly chopped

black pepper to taste

sesame seeds (for topping)

green onions (for topping)

red pepper flakes (for topping)

Instructions

1. Heat 1-2 tablespoons of olive oil in a medium-sized pot over medium heat. Add the shallots and cook over medium heat for 4-5 minutes, stirring often. 

2. After the shallots turn translucent and start to soften, add garlic and ginger to the pot. Stirring occasionally for 1-2 minutes. 

3. Once the garlic and ginger are fragrant, pour the vegetable broth and coconut aminos into the pot and bring to a simmer. Cover with a lid and continue to simmer for 15-20 minutes.

4. In the meantime, bowl a pot of water for the noodles. Follow instructions and see notes below. 

5. Remove lid and add in the mushrooms and bok choy. Allow to simmer for 10-15 minutes or until vegetables are tender. 

6. Divide soup between bowls and garnish with sesame seeds, green onions, and red pepper flakes (if desired).

Notes:

* I used black rice noodles which can get very mushy and overcooked in just a few minutes in a hot broth so to avoid this, I like to cook the noodles in a separate pot rather than with the soup. Once the noodles are done cooking in the boiling water, rinse and pour cold water over them so they don’t get overly soft. Leave aside and add them to the soup bowls individually so that they hold texture.

* Need a little protein? Don't be shy about adding some in. Just make sure it’s cooked prior.