Ingredients

The following ingredients have 4 Servings
  • 1 medium onion, diced (about 1 cup)
  • 1/2 lb shiitake mushrooms, sliced
  • 1/2 lb portobello mushrooms, destemmed & sliced
  • 2 medium bok choy, cleaned and chopped
  • 4 cups low sodium vegetable broth
  • 2 Tbs low sodium soy sauce
  • salt and pepper to taste
  • 1 Tbs white miso (optional but recommended)

Instruction

  • Dice the onion and add it to a large soup pan over med-low heat.  You can add a tablespoon of water or veg broth to prevent sticking. 
  • While the onion is cooking, clean and destem the mushrooms and slice them into thin pieces.  Add them to the pan and continue to simmer over med-low heat.
  • Add 2 tablespoons of low sodium soy sauce, occasionally stirring
  • Cut 1/2" to 1" off the end of each Bok Choy plant and rinse them thoroughly.  Then slice the leaves into bite-sized pieces and add to the soup pan. 
  • Add 4 cups (1 qt carton) low sodium vegetable broth and increase heat to high.
  • Once soup begins to boil, reduce heat to low and cover. 
  • Simmer soup for 15-20 minutes, stirring occasionally
  • Season with salt, pepper, and 1 tablespoon of white miso before serving.  Stir well to ensure the miso dissolves into the soup. 
  • Garnish with toasted sesame seeds and chopped green onion if desired.