Bok Choy, Mushroom & Ginger Soup

Bok Choy, Mushroom & Ginger Soup

I've updated this recipe to reflect my own preferences - less tofu, a little more spice and a lot more veggies! Serve over a cup of cooked brown rice in the bottom of a large bowl and you have a full meal. Enjoy

What you need:

• 8 oz. fresh Shiitake Mushrooms

• 1 piece (3")fresh ginger, peeled, cut in thin slices

• 6 C. chicken broth

• 2 Bok Choy (about 4-6 C.)

• 2 medium Carrots

• 4-5 oz. firm tofu

• 1/2 red Bell Pepper

• 1 tsp crushed red pepper

• 1 T. soy sauce

• 1 1/2 tsp sesame oil

Directions:

• Rough chop mushrooms and thinly slice ginger

• Put mushroom stems and ginger slices in large saucepan with the broth, heat to a simmer. Cook, covered, to flavor the broth while you prepare other vegetables, 15 - 30 minutes.

• Prepare vegetables and tofu. Trim the bottom of the bok choy, cut leaves crosswise in 1/4" strips. Cut the carrots crosswise into thin coins. Cube the tofu into small squares. Slice the bell pepper into thin pieces crosswise.

• Add the chopped vegetables, tofu and crushed red pepper all at once. Heat to a simmer; cook, just until the veggies are crisp-tender, 5 minutes. Season with the soy sauce and sesame oil. Taste and adjust seasonings.

• Serves 4

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