I’m always on the lookout for a quick, easy meal that doesn’t sacrifice taste. While searching for a new way to use bok choy,* I ran across a recipe that killed two birds with one stone! This shiitake bok choy soup is easy, tasty, and it took 10 minutes to put together, tops, said the hubby, who served as my recipe tester.
* Hey, stir fry is good, but I don’t necessarily want it every week.
I had already rehydrated and chopped the mushrooms earlier in the day, and by the time I was ready to head out for an evening run, all that was left to do was chop the bok choy and scallions and put it all together. Fortunately for me, and thanks to my awesome hubby, when I got home, I had a sleeping baby in her crib, and dinner already on the table!
Shiitake Bok Choy Soup
Based on this recipe, originally from Gourmet, February 1999
1 oz. dried shiitake mushrooms**
1 bunch bok choy
5 1/2 cups (approximately) vegetable broth
Japanese rice seasoning (optional)
12 oz soba noodles***
Bring 1 cup of water to a boil and add the mushrooms. Turn the heat down and simmer, covered, for about 20 minutes. Drain, reserving the liquid. Allow the mushrooms to cool and then slice them. Cut the bok choy crosswise into 1/4-inch thick slices. Cut the scallions diagonally into thin slices.
Add enough vegetable broth to the mushroom liquid to make 6 cups total. Add rice seasoning to taste (if using) and bring the mixture to a boil in a large pot. Add the bok choy, mushrooms, and noodles. Simmer the soup, uncovered, until the noodles are tender. Season with soy sauce and stir in scallions.
** I used dried shiitakes, since I wasn’t in the mood to pay a lot more for fresh, but you could substitute 1/2 lb fresh and omit the reconstitution.
*** I used Annie Chun’s FreshPak noodles, which are already cooked.