Bok Choy And Mushroom Soup Recipes

Steps:

• In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
• Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Steps:

• Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
• Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and coconut milk; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes.

Steps:

• In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
• Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
• Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Steps:

• In large saucepan combine ginger, garlic, broth, soy sauce, vinegar and oil.
• Bring to a boil. Stir in mushrooms, reduce heat and simmer for 5 minutes or until mushrooms are tender.
• Stir in tofu, bok choy and green onions. Simmer for 3-4 minutes or until bok choy is wilted and tofu is heated through.

Steps:

• In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.
• In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.
• Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.

Steps:

• Prepare the broth according to the recipe.
• Once done, add the two other kinds of mushrooms to the broth, then stir in the optional wine. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the mushrooms are done but still pleasantly chewy.
• Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp. Serve at once.
• Nutrition Information
• Per serving:
• Calories: 90
• Total fat: 2g
• Protein: 4g
• Fiber: 4g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 628mg

Steps:

• In large pot add everything except noodles, include the spice packet and veggie packet from the ramen noodle package.
• Bring to a boil -- then simmer until vegetables are soft.
• In another pot cook the ramen noodles.
• Then add to soup. Heat through and serve.
• Enjoy!

Steps:

• Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
• In a large pot over medium heat sauté shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
• Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
• Add bok choy and cook for 5 minutes, until tender.
• Before serving stir in Chinese spice mixture and chili powder.
• Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.

Steps:

• Slice the bok choy into 1/2 inch strips.
• Heat a nonstick skillet sprayed with butter flavor cooking spray over medium heat.
• Add garlic, soy sauce, bok choy and mushrooms to the pan.
• Saute for about 2 minutes.
• Add the wine and continue cooking until the bok choy just starts to get tender. About 5 minutes more.
• Season with salt and pepper to taste.
• Serve and enjoy!

Steps:

• Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Sprinkle with green onions and serve.
• *Available at Asian markets and in the Asian foods section of many supermarkets.