January 3, 2010

Soup of the Week: Bok Choy & Mushroom

I love that holidays are a wonderful way to escape from daily scheduled life and actually celebrate living. I had a wonderful New Year's Eve with my brother, & sibling in-laws. We ate some beautiful meals, drank some beautiful wine, and spent the time just enjoying each others' company. I came back to New York feeling happy and excited for what 2010 has to offer. But after all the celebrating, I am craving a week of fresh, simple & clean foods.

My pot of soup this week is just that. Bok choy, garlic, onions, mushrooms and ginger: simple, light and a great source of calcium & vitamins A & C. I should note that this recipe is not one of those "OMG this soup is bursting with intense flavor" sort of recipes. The flavor is very subtle and perfect for those times when you just want something that feels healthy and cleansing.

The recipe calls for 3 cups of sliced mushrooms. You can use any kind of mushrooms you prefer. This week, I used about 1 cup of dried assortment mushrooms, 1 cup of chopped fresh creminis and 1 cup sliced fresh shitakes. If using dried mushrooms, first cover them with boiling water & allow them to re-hydrate for about 10 minutes. You should then use the water from the mushrooms as part of your vegetable stock to make the soup.

Bok Choy & Mushroom Soup
1 tbsp vegetable oil
1 large yellow onion, chopped into large pieces
4 cloves of garlic, thinly sliced
1" piece of fresh ginger, peeled & chopped
pinch of salt
1/2 small turnip, sliced thinly & cut into matchsticks
3 cup sliced mushrooms
3 baby bok choys or 1 head of large bok choy
6 cups vegetable stock
2 tbsp gf tamari
2 tsp salt

In a large stock pot, head the vegetable oil over medium heat. Once the pot is heated, add the onions, garlic, fresh ginger and pinch of salt to the pot. Cover and allow the vegetables to release their juices for about 10 minutes.
While the vegetables are sweating, separate the bok choy stalks from the leaves. Put the leaves aside- they'll be added to the soup at the end of cooking to maintain their nutrients as much as possible. Take each stalk, slice it lengthwise down the middle, then roughly chop each half. Wash the chopped stalks well to remove the dirt.
Add the bok choy stalks, the mushrooms, vegetable stock, tamari & salt to the pot. Cover and bring to a boil. Once boiling, remove the pot cover and allow to simmer for approximately 10-15 minutes. Remove from the heat.
Wash and roughly chop the bok choy leaves and add to the pot while the soup is still hot.

This recipes makes 5-6 servings. To complete your meal, add some gf buckwheat noodles or tofu, or both!


  1. you really should work for food network... your commentary and recipes are exactly like a professional with their own cooking show!

  2. thnx ;)
    cant wait to come to fl to cook with you!

  3. no really, you should show your blog to one of the food magazines... you really need to write a gluten-free food column or something like that!

  4. one project at a time lady! ;) i realized this am that i forgot to add the scallions to the recipe- oops!