This aromatic, brothy soup celebrates the spring arrival of fresh bok choy, a favorite Asian green vegetable. This is an excellent way to whet the appetite for an Asian-style vegetable stir-fry with rice or noodles.

　　

Ingredients

4 to 6 servings

　　1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms

　　1 1/2 cups sliced small white, crimini, or baby bella mushrooms

　　2 fresh portabella mushrooms, about 4 inches in diameter, thinly sliced, then cut into bite-sized pieces

　　1/4 cup dry white wine, optional

　　5 to 6 stalks bok choy, greens included, thinly sliced

　　3 to 4 scallions, white and green parts, sliced

　　2 to 3 tablespoons reduced-sodium soy sauce, to taste

　　Freshly ground pepper to taste

　　

Step 1

Prepare the broth according to the recipe.

　　

Step 2

Once done, add the two other kinds of mushrooms to the broth, then stir in the optional wine. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the mushrooms are done but still pleasantly chewy.

　　

Step 3

Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp. Serve at once.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 90

　　

Step 6

Total fat: 2g

　　

Step 7

Protein: 4g

　　

Step 8

Fiber: 4g

　　

Step 9

Carbohydrate: 14g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 628mg

　　Vegan Soups and Hearty Stews for All Seasons