It makes for a healthy, light yet wholesome winter soup.The mushroom and Bok Choy make an awesome pair while the subtle ginger-garlic and herbiness will light up your palate and calm your soup craving.
INGREDIENTS
Button Mushrooms- 150 grams
Fresh Bok Choy- 200 grams
Ginger- 1 inch
Garlic- 12 cloves
Onion shoots (sliced)- 1/2 cup
Salt- to taste
Freshly ground pepper- 1 to 1 1/2 tsp
Basil- 1/2 tsp (Oregano or sage will taste good too)
Butter - 2 tbsp
Olive oil- 1 1/2 tsp
Vegetable stock- 2 cups (I used some stock from mushrooms I had reduced for a stir-fry too)
Water- 3 cups
- Wash the Mushrooms and slice into thin segments. Chop the Bok choy roughly into large pieces.
- Julienne the ginger and finely chop the garlic.
- Heat a deep-bottomed pan. Add the butter and some oil.
- Add the garlic and fry until slightly brown
- Now add ginger, onion shoots and toss.
- Add sliced mushrooms and fry. Add some salt.
- Add the Bok Choy and turn the mushroom over.
- Leave to reduce. Add salt, pepper and stock.
- Let it boil for 2 minutes.
- Add basil (or any seasoning if you like!), the 3 cups of water and let it simmer for 5 to 7 minutes.
- Serve hot!
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