Gluten Free Baby Bok Choy and Mushroom Soup (Vegan)

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

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.

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.

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

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.