Asian Soup in 10 Minutes

Do you like recipes that are healthy, yet fast and easy to make? This Asian soup is one of my favorites. It takes just 10 minutes to cook and you can serve your family a hot nourishing bowl of vegetable soup that is flavorful and appealing. 

Low in calories and carbs, Asian soups are brothy and cook up very quickly making this a perfect soup when you are in a hurry. And since it's light, it pairs well with almost any entree,.

I always keep a list of healthy recipes that can be made in under a half hour. This is one of them. There are so many times that I need to whip something together quickly like my Leeks and brussels sprout soup or quick carrot ginger soup or my creamy zucchini  soup.

 I used fresh Shitake mushrooms ( from our local farmer's market), bok choy, green onions, sprouts, carrots, fresh organic ginger, and fresh organic garlic for this soup. 

Discard the stems
 When using shitake mushrooms, the stems can be very tough and chewy.I separate the stems from the mushroom and use the stems to add to broth and then discard them.

Even though this is a quick soup and can certainly be eaten immediately after cooking, I think it tastes even better if you eat it the next day. Many soups taste richer the next day after the flavors have mingled. 

Add some lemon juice or toasted sesame oil
You can add a few drops of sesame oil to your bowl for an even richer flavor. My husband  likes to add lemon juice and toasted sesame oil to all of his soups!!

Asian Soup in 10 Minutes

Author: Judee Algazi @gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients: 

1 small bok choy, washed and sliced into bite size pieces 
5 large fresh shitake mushrooms, wiped clean with a paper towel or hand towel, rinsed very quickly, and sliced 
1 medium carrot, sliced 
1 knob of fresh ginger, sliced ( see how to remove skin easily) 
3 cloves of garlic, chopped
2 cups of water + 4 cups of flavorful vegetable broth brought to a boil 
Olive oil spray
Optional: Sprouts
Optional: serve with cooked rice noodles or cooked rice in each bowl. 

Directions: 
In a deep skillet, sautee the mushrooms, garlic, ginger carrots, and bok choy. for about 5- 7 minutes stirring frequently. Pour the boiled broth and water mixture over the vegetables and cook for an additional 3- 5 minutes. Serve immediately, add cooked rice noodles or cooked rice to each bowl or store the cooked soup for later. 

peel was left on these slices-  your choice 

How to Peel Fresh Ginger Easily and Quickly

Use the back of a spoon ( not a knife, not a fork)  and lightly scrape the ginger. The skin will come off easily and the ginger will ready to use. Once peeled , it grates easily for any recipe.

**If you have ginger left over, freeze it ( with the skin on) and take it out as needed. 

Blog Party Links: Sharing on Hearth and Soul  and Souper Sunday  and Inspire Me Tuesday  and/Happy Healthy Green  Mz. Helen's full plate thursday