Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings

Ingredients

  • 1 tsp Canola Oil
  • 4 Green Onions thinly sliced
  • 2 tsp Minced Fresh Ginger
  • pinch Hot Pepper Flakes
  • 3 cups Chopped Chinese Greens such as bok choy or gai lan
  • 1 1/2 cups Mushrooms thinly sliced
  • 5 cups Vegetable Broth, Low Sodium
  • 1 tsp Miso Paste
  • 1 cup Diced Firm Tofu
  • 1 tbsp Sodium Reduced Soy Sauce
  • Asian Hot Chili Sauce (optional)

Instructions

  • In a soup pot, heat oil over medium heat. Cook onions, ginger and hot pepper flakes for 1 minute to soften. Stir in greens and mushrooms. Pour in vegetable broth and miso; bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are tender crisp. Add tofu, soy sauce and chili sauce if using; cook for 5 minutes before serving.
  • Makes 4 to 6 servings.
Nutrition Facts
Chinese Greens and Mushroom Soup
Calories
90
% Daily Value*
Fat
 
5.5
g
8
%
Carbohydrates
 
7
g
2
%
Fibre
 
1
g
4
%
Sugars
 
4
g
4
%
Protein
 
6
g
12
%
Sodium
 
320
mg
14
%
Potassium
 
192
mg
5
%
Calcium
 
138
mg
14
%
Iron
 
1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

Related recipes

Kale Slaw Quinoa Salad
Rutabaga Chickpea Patties
Bok Choy Udon Noodle Bowl

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.