Authentic Asian Sauces

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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 wellness new outlook

Cooking and Dipping Sauces

Pure Sesame Oil
Gluten Free Soy Sauce 250mL

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.