Baby Bokchoy & Shitake Mushroom Soup!

Posted

May 2, 2014


FavoriteLoadingAdd to favorites

A simple comforting vegetarian soup made using all fresh ingredients…baby bokchoy, shiitake mushrooms and napa cabbage, low on calories yet high on flavor!

20140203-085649.jpg
Many times I take the easy way out & use ready soup stock…but here I decided to use the flavorful stalks of the Shitake mushrooms to create the broth for the soup with excellent results!!

Method:
Heat a tsp of oil, add minced ginger, garlic and 1 small finely chopped onion. Sauté for 2 minutes. Then add chopped mushroom stalks and cook for another minute. Add about 6 cups water and bring to boil. Simmer for 20 minutes.

20140203-085719.jpg
Meanwhile thinly slice baby bokchoy, shitake mushrooms and the napa cabbage

20140204-010457.jpg
After about 20’minutes…Strain water which has now become flavorful stock, and throw away the boiled veggies.

20140203-090040.jpg
Now heat 2 tsp oil, add one small finely chopped onion and sauté till transparent. Add the sliced mushrooms and sauté for 2-3 minutes

20140203-085809.jpg
Add the crunchy stem portion of the bokchoy and cabbage, reserving the front tender leaves to be added later. Cook for another 2 minutes.

20140203-085830.jpg
Now pour in the strained stock, light soy sauce, rice wine vinegar, a small pinch of Ajinamoto (optional) and a slosh of cooking sake. Adjust salt to taste. Add a heaped tsp of cornstarch mixed in 2 tbsp water and 1/2 tsp sugar

20140203-085850.jpg
Once the soup comes to boil, add the tender bokchoy leaves.

20140203-085904.jpg
Follow by adding the tender cabbage leaves. Bring to boil once more

20140203-085911.jpg
Add thinly sliced matchstick style tofu. Simmer for 2-3 minutes

20140203-085918.jpg
Serve hot!
PS: You can also add boiled noodles..to make it a complete meal!

20140203-085928.jpg

Leave a Reply

Your email address will not be published. Required fields are marked *