Ingredients and Weight: - Fresh Mushrooms: 1 pound - Garlic: 3 cloves - Ginger: 1 inch - Bok Choy: 1 pound - Vegetable Broth: 8 cups - Soy Sauce: 1/4 cup - Sesame Oil: 1 tablespoon - Cornstarch: 1 tablespoon - Cold Water: 2 tablespoons
Preparation Time: - 10 minutes
Cooking Time: - 20 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Clean and slice the mushrooms. 2. Mince the garlic and ginger. 3. Cut the bok choy into bite-sized pieces. 4. In a large pot, sauté the garlic and ginger in sesame oil until fragrant. 5. Add the mushrooms and cook until softened. 6. Add the vegetable broth, soy sauce, and bok choy. 7. Bring to a boil, then reduce heat and simmer for 10 minutes. 8. In a small bowl, whisk together the cornstarch and cold water to make a slurry. 9. Gradually add the cornstarch slurry to the soup while stirring constantly. 10. Simmer for 5 minutes more, or until the soup has thickened.
Nutritional Information: Serving Size: 1 cup - Calories: 120 - Protein: 5g - Carbohydrates: 20g - Fat: 3g - Fiber: 3g
Dish Characteristics: - Savory and umami flavor - Warm and comforting - Suitable for vegetarians and vegans - Rich in antioxidants and vitamins
User Comments: - "This soup is so delicious and satisfying! The mushroom flavor is rich and the bok choy adds a nice crunch." - "I love that this soup is so easy to make. I often make it on weeknights when I'm short on time." - "I've made this soup several times and it always turns out perfectly. It's a great way to use up leftover mushrooms."
Special Precautions and Tips: - Use high-quality mushrooms for the best flavor. - If you don't have cornstarch, you can use flour instead. - Add more soy sauce to taste, if desired. - Serve the soup with rice or noodles, if desired.