BM#4 Day 5: Bok Choy & Mushroom Soup

It feels like fall/winter today. The temperature is in 40’s, which is not bad at all but the cloudy sky is making it feel a lot colder. On this gloomy day, I felt like having a light, hot soup and some homemade pizza, for lunch. I had actually planned on making dumpling soup today but was in no mood for it. I was in a mood for a light soup with lots of veggies in it.  The remaining soups that I had jotted down for the marathon are heavy soups.  I went to William Sonoma recipe center in search of a light soup and found Bok Choy and Shiitake Soup. I had some Portobello mushrooms in the fridge and I picked up a bunch of Bok Choy and made this soup for lunch. I certainly liked the flavors of the veggies in the soup and I also think homemade stock was crucial to this flavorful soup!  If you liked Lentils Vegetable Soup, you will like this soup too.

Source: William Sonoma
Total Time: 15 minutes
Preparation: 5 minutes
Cooking Time: 15 minutes
Serves: 2

Ingredients:

• 2 cups Homemade Vegetable Stock (can use store bought)
• ¾ – 1 cup loosely packed thinly sliced Bok Choy
• ¾ cup sliced Portobello Mushrooms or 3-4 baby Portobello Mushrooms sliced
• 2 Spring Onion chopped
• Some Cilantro chopped (I had some leftover chopped cilantro and add it to the soup)
• 1 tsp. Tamari Sauce or Soy Sauce
• ⅛ tsp. Sesame Oil
• ¼ tsp. Salt (adjust to taste)
• ¼ tsp. Pepper Powder (adjust to taste)

Preparation:

• Bring 2 cups of stock to boil.
• Meantime, wash and thinly slice bok choy. Discard the thick stem of the bok choy. Slice the mushrooms and rest of the ingredients need for the soup.
• When the stock comes to a boil, reduce the flame to medium low, add all the ingredients and cook for 10 minutes or until the vegetables are cooked.
• Adjust the seasoning and serve hot.

This day, this month, this year – Tandoori Tofu Pizza for the Punch