Mushroom Bok Choy Soup
It was a nice November evening. Not too cold but a pleasant nip in the air. I felt like making something which was warm and hearty. And I remembered I had those beautiful bok choy in my freezer waiting for me to pick them up and use it in something.
Bok choy is a superfood vegetable.This was the first time I had ordered bok choy from the online grocery store. I had seen it many a times while scrolling through the vegetable list but would always wonder how to incorporate it in my food. Finally decided to get it anyway and then think about ways to cook it.
When it finally arrived, the mild-flavored, juicy green bok choy looked like an invitation to experiment in the kitchen. The recipes on the net claimed they paired up perfectly with earthy mushrooms. Fortunately I also had some fresh mushrooms in the fridge. I felt I was in the mood of some nice warm soup.
It was perfect - a nutritious, comforting and flu fighting brothy garlic mushroom bok choy soup for a cold Pune evening. It is a healthy, easy, quick recipe to feel good all year long. You can either leave it as a vegetarian soup or add chicken, shrimp or other vegetables and make it a loaded one.
Preparation Time : 20 minutes
- Bok Choy - 1 head, leaves separated
- Ginger - 1/2 inch minced
- Garlic 2 fat cloves minced
- Onion - half fine chopped
- Mushroom - 2 or 3 chopped
- Chicken (*optional for non veg variant) - 1/2 cup, chopped
- Green chilli - 1 chopped
- Star anise - 1 small or 2 petals
- Olive oil/ Refined oil - as required
- Dark soya sauce -1 tsp
- Chilli flakes optional for garnish
- Sesame seeds optional for garnish
- Spring greens optional for garnish
- Chicken or vegetable stock - according to amount of soup required for 2
- Salt as per taste
- Sugar a pinch
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