Chinese Greens and Mushroom Soup

Name: Chinese Greens and Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tsp Canola Oil; 4 Green Onions, (thinly sliced); 2 tsp Minced Fresh Ginger; pinch Hot Pepper Flakes; 3 cups Chopped Chineese Greens, (such as bok choy or gai lan); 1 1/2 cups Mushrooms, (thinly sliced); 5 cups Vegetable Broth; 1 tsb Miso Paste; 1 cup Diced Firm Tofu; 2 tbsp Soduim Reduced Soy Sauce; Asian Hot Chili Sauce ((optional))

Sep 2, 2015

Chinese Greens and Mushroom Soup

This take on miso soup is chock full of veggies and will hit the spot on a cold night. Simple enough to get the family to help chop the vegetables and enjoy the benefits when it’s all done. Darker miso will offer up a darker coloured broth. Look for it in health food and organic sections of grocery stores.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Soups

Servings Cups

Calories 80 kcal

Ingredients

1 tsp Canola Oil
4 Green Onions, thinly sliced
2 tsp Minced Fresh Ginger
pinch Hot Pepper Flakes
3 cups Chopped Chineese Greens, such as bok choy or gai lan
1 1/2 cups Mushrooms, thinly sliced
5 cups Vegetable Broth
1 tsb Miso Paste
1 cup Diced Firm Tofu
2 tbsp Soduim Reduced Soy Sauce
Asian Hot Chili Sauce (optional)

Instructions

In a soup pot, heat oil over medium heat. Cook onions, ginger and hot pepper flakes for 1 minute to soften. Stir in greens and mushrooms. Pour in vegetable broth and miso; bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are tender crisp. Add tofu, soy sauce and chili sauce if using; cook for 5 minutes before serving.
Makes 4 to 6 servings.