Ingredients
- 1 tablespoon sesame oil
- 1 shallot diced
- 3 garlic cloves minced
- 2 teaspoons fresh ginger minced
- 5 cups low-sodium vegetable broth
- 1 1/2 tablespoons soy sauce
- 4 ounces shiitake mushrooms or cremini, sliced
- 3 baby bok choy halved
- Salt and pepper to taste
- 2 green onions chopped (divided)
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the diced shallot and cook until soft, about 3 minutes.
- Add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Pour in the vegetable broth, then stir in the soy sauce. Bring the mixture to a simmer.
- Add the sliced mushrooms and allow them to simmer for approximately 5 minutes.
- Place the bok choy into the pot and simmer for 3-4 minutes until tender yet still crisp.
- Season the soup with salt and pepper. Stir in half of the chopped green onions, saving the rest for garnish.
- Ladle the soup into bowls, garnish with the remaining green onions, and serve hot.
