I made this bok choy soup with mushrooms, ginger, and garlic when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It’s nourishing and delicious, and it really did the trick!
Ingredients
- unsalted butter: 0.25 cup
- white and cremini mushrooms, cut into quarters: 1 pound
- head bok choy: 1 piece (chopped)
- green onions: 4 piece (sliced)
- garlic: 2 Tbsp (to taste, minced)
- slices fresh ginger, quartered: 8 piece
- lime juice: 0.25 cup
- chicken broth: 7 cups
- fresh cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
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Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
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Ladle into bowls and top with cilantro.
