- 1 tablespoon olive
- 1 onion, cut into thin slices aka sauté slice
- 3 cloves of garlic, crushed
- 1 carrot, small dice
- 1 celery stalk, small dice
- 1 head of baby bok choy, about 120g, sliced thin- keep stalks and leaves separate once cut
- 8 chestnut mushrooms, button or shiitake, thin slice
- 1/2 cup sweet white miso paste
- 5 cups water
- 1 inch piece of ginger, peeled and grated
- 3 spring onions/scallions, thin slice
- In a medium/ large pot, heat olive oil, sauté onions, and garlic for 2 minutes.
- Add carrots, celery, mushrooms and bok choy stalks, a 1/4 cup of water and sauté covered for 6 minutes.
- Add 4 cups of water to vegetables and cook for another 5-10 minutes until heated through.
- Meanwhile, in a bowl add the remaining 3/4 cups of water and the miso paste, whisk to combine well. Add this miso paste/ water mixture to the soup and stir in well to combine.
- When soup is finished, meaning it’s warm and vegetables are soft, add the sliced bok choy leaves and ginger to soup, stir in well.
- Top with spring onions to serve.
By Jennifer Moore
Jennifer Moore http://jmoorehealth.com/