Copied to Clipboard!
default-banner
BACK TO 
WEBRES3

Gluten Free Baby Bok Choy and Mushroom Soup (Vegan)

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    15mins

Healthy Vegetarian Asian Food Chinese Food Vegetable Lunch Dinner Less Than 30 mins Easy Recipes Quick Recipes Gluten Free

What You Will Need

Ingredients

  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 2 White spring onion, thinly sliced
  • 3cm Ginger, peeled and cut into matchsticks
  • 2 Garlic cloves, diced
  • 200g Mushrooms (button, oyster or swiss brown), sliced
  • 1L Vegetable stock
  • 500ml Boiling water
  • 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
  • 1 pc Star anise
  • 1 pc Cinnamon stick
  • 4 Baby bok choy cut in half (or 2 large, quartered)
  • Garnish
  • 2 Green spring onions, thinly sliced
  • 1 Lime, cut into wedges
  • 1 tbsp Chilli flakes

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
GLUTEN FREE SOY SAUCE 250MLx6 - FRONT v2

Soy Sauce

Gluten Free Soy Sauce

How to make it

  1. https://www.youtube.com/watch?v=C1n7DnZ6-Aw

  2. Heat oil in a large pot over medium heat. Add the white spring onion, ginger and garlic, and fry for 2–3 minutes. Add mushrooms and fry for 2 minutes, stirring often.

  3. Add vegetable stock, boiling water, Lee Kum Kee Gluten Free Soy Sauce, star anise and cinnamon stick. Bring to a gentle simmer for 5 minutes. Add bok choy and simmer for another 5 minutes.

  4. Season to taste with Lee Kum Kee Gluten Free Soy Sauce. Remove star anise and cinnamon, then serve with garnish.

  5. Tip 1: try adding your favourite Chinese style noodles or vegan dumplings for a heartier soup.

    Tip 2: if you don’t have baby bok choy, use regular bok choy, or try adding kale or spinach.