Ingredients
Scale
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 2 cups sliced mushrooms
- 4 cups vegetable broth
- 1 cup sliced carrots
- 1 cup diced bell pepper
- 2 cups chopped bok choy
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
- Fresh herbs (cilantro or basil) for garnish
Instructions
- Heat sesame oil in a large pot over medium heat and sauté minced ginger and garlic until aromatic and lightly golden, about 2 minutes.
- Add sliced mushrooms and sauté for about 5 minutes until softened.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add sliced carrots, diced bell pepper, and chopped bok choy, and cook for an additional 5-7 minutes until veggies are tender but still crunchy.
- Stir in the soy sauce, and season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with chopped green onions and fresh herbs.
Notes
This soup is versatile. You can add tofu or chickpeas for added protein, and consider serving with rice or noodles for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg