Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 7 Cups

Ingredients

  • 1 tsp Canola Oil
  • 4 Green Onions, thinly sliced
  • 2 tsp Minced Fresh Ginger
  • pinch Hot Pepper Flakes
  • 3 cups Chopped Chineese Greens, such as bok choy or gai lan
  • 1 1/2 cups Mushrooms, thinly sliced
  • 5 cups Vegetable Broth
  • 1 tsb Miso Paste
  • 1 cup Diced Firm Tofu
  • 2 tbsp Soduim 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
Amount per Serving
Calories
80
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
1110
mg
48
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
Vitamin A
 
4000
IU
80
%
Vitamin C
 
49.5
mg
60
%
Calcium
 
150
mg
15
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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