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Bok Choy and Mushroom Soup

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This bok choy and mushrooms soup is warmming on a cold night. Try the garlic infused broth to add loads of flavor!

Ingredients

Garlic infused broth

  • 4 cups vegetable broth
  • 2 garlic cloves, thinly sliced

Wheat berries

  • 1/3 cup wheat berries
  • 1 1/2 cups water

Soup

  • 8 oz portabella mushrooms, diced
  • 1 garlic clove, minced
  • Splash olive oil
  • Black pepper to taste (~1/4 tsp)
  • 7 leaves from a large bok choy
  • 8 oz firm tofu, diced to 1/4 inch
  • 1 TBS reduced sodium soy sauce
  • 1 TBS rice vinegar
  • 1 TBS fresh parsley, minced

Instructions

Garlic infused broth

  1. Simmer broth and garlic in a large soup pot or dutch oven for 15 minutes. Meanwhile prepare wheatberries and veggies for the soup.

Wheat berries

  1. Cook wheat berries in water for 45 minutes. Meanwhile, prepare the veggies for the soup.

Soup

  1. In a large heavy bottomed skillet (I prefer cast iron) saute mushrooms and minced garlic in a splash of olive oil and season with pepper to taste.
  2. Seperate white parts from the leafy green parts of the bok choy and chop them separately into a 1/2 inch dice.
  3. Pour wheatberries and any remaining water into the garlic infused broth. Add sauted mushrooms and chopped bok choy. Simmer for 20 minutes or until bok choy is tender. Remove from heat and stir in soy sauce, rice vinegar, and parsley. Serve.

Find it online: https://www.alisonsallspice.com/bok-choy-and-mushroom-soup/