Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Tbs. tamari or reduced-sodium soy sauce
- 2 tsp. chopped fresh ginger
- 1/8 tsp. red pepper flakes
- Pinch of salt
- 2 tsp. dark sesame oil
- 1 cup shredded bok choy greens, blanched
- 1/2 cup roughly chopped bok choy stems
- 8 oz. fresh shiitake mushrooms
- 3 scallions, trimmed
- 2 medium cloves garlic, crushed
- 1 bay leaf
- =
Directions
Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.
In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes.
Pour stock through strainer into clean pot or storage container; discard solids.
In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.
Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.