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Spicy Bok Choy & Mushroom Soup

September 16th, 2015 § 0 comments

IMG_3378I’ve been thinking all day about the bok choy in my crisper that I have to use up so that it doesn’t go to waste.  To be honest, I’m not a super fan of the flavour of this vegetable, so it was working my brain to think of a way to put it in a recipe that got me excited.

Then it dawned on me!  One of my favourite hangover cures is spicy instant kimchi noodles.  Unfortunately it’s  often laden with MSG and other things which I don’t recognize on the label.  I took the elements of that soup (swapping the noodles for a dumpling) and created a dish that is both healthy, as well as TASTY (and will still cure a hangover when you need it to). The soup will also be an excellent choice for a cold winter night when you want a light meal, or when you are down with a cold or the flu.

Bok choy is a fairly bitter vegetable, and the leaves can be quite tough which is the main reason I chopped it very finely for this soup.  The nice thing about it though is the stalks almost have a water chestnut texture, so it’s got a nice fresh crunch which is refreshing in a soup!

IMG_3368Bok choy is highly concentrated in both Vitamin A and C (which is why it’s going to cure-all of the above ailments), and has been ranked near the top for nutrient density.  Hangover smangover.

Ingredients:

  • 4 heads baby bok choy
  • 6 cups vegetable broth
  • 8 oz mushrooms, sliced
  • 5 stalks of green onion, thinly sliced; separate white from green parts
  • 3 cloves garlic, thinly chopped
  • 1 “1/2 piece ginger (from a big root), grated or sliced
  • 2 tablespoon Braggs Liquid Amino
  • ¼ teaspoon red pepper flakes
  • 1 organic lemon, sliced
  • 16 vegan won tons or gyoza** – if you have time to make from scratch you can also use my bok choy ravioli

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Directions:

  1. Finely chop the bok choy and set aside
  2. In a medium size pot, bring the broth to a boil
  3. Add the mushrooms, scallion-whites, garlic, ginger, red pepper flakes and simmer for 7-8 minutes.
  4. Add bok choy and the frozen won tons and simmer for an additional 1-2 minutes or until bok choy is bright green.  Don’t over cook!
  5. Turn heat down to low and add the Braggs
  6. Serve immediately with scallion-greens and a lemon slicesIMG_3376

** you can sub the gyoza or dumplings with tofu noodles, straight-up tofu, won tons etc.

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