Recipe for Vegan baby bok choy mushroom soup
Savory vegan baby bok choy mushroom soup that is also gluten free. The taste is that of Asian fusion which combine tamari soy sauce and star anise.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 lb baby bok choy
- 1 pack tofu
- 4 oz mushroom
- 2 cloves garlic
- 1 stem green onion
- a couple sprigs of cilantro
- 4 cups vegetable broth
- 1/2 lime
- 6 oz glass noodle
- 1 Tbsp cooking oil
- 1 Tbsp roasted sesame
- 1/2 lime optional
- 2 Tbsp tamari soy sauce
- 1 star anise
Chop baby bok choy in halves.
Slice mushroom, crush garlic and finely chop green onion (separately store green and white parts).
Cut tofu into small cubes.
With you stocking pot over medium-high heat, add 1 Tbsp cooking oil.
When oil is hot, add garlic and white part of scallion.
Stir to saute for 1-2 minutes till soft, then add tofu.
Now pour in vegetable broth, add star anise and bring to boil.
When boiled, add mushroom, then adjust heat to simmer for 10 minutes.
Now add tamari soy sauce and adjust seasoning to taste.
Add glass noodle to pot, bring to boil again.
When noodle are cooked, add baby bok choy.
Turn off heat and let rest for 10-15 minutes.
Ladle into serving bowl, sprinkle with some green onion part and cilantro.
Serve with lime wedge and roasted sesame sprinkle on top.