Bok Choy and Mushroom Soup

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A light, umami-rich soup of baby bok choy and shiitake mushrooms in a low-sodium broth. Ready in under 30 minutes, low in carbs and packed with flavor, it makes a comforting lunch or starter.

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Prep Time 15

Cook Time 25

Total Time 40

Ingredients

4 cups low-sodium chicken broth
2 heads baby bok choy chopped
8 oz shiitake mushrooms sliced
2 cloves garlic minced
1 inch fresh ginger grated
4 oz lean chicken breast diced
2 tbsp soy sauce low-sodium, or tamari
1 tbsp sesame oil
0.25 tsp white pepper
2 green onions chopped

Equipment

Method

Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and saute for 1 minute.
Add the chicken and cook until no longer pink. Add the mushrooms and cook for 3 minutes.
Pour in the chicken broth and bring to a gentle boil. Add the soy sauce and white pepper, then simmer for 15 minutes.
Add the bok choy and cook for 3 to 4 minutes, until tender-crisp. Garnish with green onions and serve.

Nutrition

Serving: 1servingCalories: 110kcalCarbohydrates: 6gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 380mgFiber: 2gSugar: 2g

Notes

For a vegetarian version, swap the chicken for tofu and use vegetable broth. Use tamari to keep it gluten-free. Keeps 3 days refrigerated.

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