Baby Bokchoy & Shitake Mushroom Soup!

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

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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.

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Meanwhile thinly slice baby bokchoy, shitake mushrooms and the napa cabbage

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

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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

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

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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

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Once the soup comes to boil, add the tender bokchoy leaves.

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Follow by adding the tender cabbage leaves. Bring to boil once more

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

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

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