Not only do they have a meat-like taste and texture, but they are also a good source of plant-based protein. Low in saturated fat and cholesterol and high in fiber, Portobellos are an excellent source of copper, which your body needs to produce red blood cells and carry oxygen through your body.
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And, a single Portobello contains more potassium than a banana — mg per serving — which is great for helping to control blood pressure. Cultivated in China for centuries, bok choy is a deep, green leafy vegetable that resembles Romaine lettuce on top and celery on the bottom, and is closely related to cabbage. Not only is it tasty to eat , it has also played a huge role in traditional Chinese Medicine due to its many health benefits.
Fresh Bok Choy provides an insanely high level of vitamin A and C per serving. Put them all together with a little vegetable-based broth and you have a super-healthy soup, that also happens to taste amazing. Start my dicing a small onion and adding it to a large soup pan. To keep it from sticking, you can add a tablespoon or two of water or veg broth. Remove any stems from your mushrooms and give them a quick rinse to remove any dirt or debris. I picked 2 medium sized Bok Choys and that was plenty. You can always add more for a thicker soup, — up to you. Then chop each leave into bite-sized pieces.
Just a couple of tablospoons will do. Bring your heat up to high, and as soon as the soup begins to boil — turn down the heat to low and cover with a lid. Let your soup simmer on low-heat for about minutes. Right before serving is when I like to season. A few grinds of black pepper, a dash of kosher salt, and 1 tablespoon of White Miso.
Miso is a fermented soybean paste and is available in many grocery stores now. If you cannot find it, you could always add a bit more soy sauce instead or maybe another pinch of salt.
But if you can find Miso — I highly recommend it. And that my friends, is a very basic Asian Soup.
Warm, comforting, and super healthy. I hope you enjoy it as much as we did and please leave those comments if you did. I love hearing from you. Tips Are Always Welcome. What could be healthier and so simple to make.
Thank you for putting this together for me. I wonder why you say to destem the mushrooms though. Do you eat them?
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Few years back, on a Vipassana retreat, they would serve very similar for breakfast every day. Difference was they would take the left over brown rice from previous dinner and simmer in a lot of water, on the stove, all night, then use that as the base. Perfect way to start a cold, damp day! I always dissolve it in soup water Taken from the soup pot and put into a separate measure until it is dissolved — then I add it back into the soup.
If reheating a miso soup I am careful to warm it gently but not bring it to high heat. Thanks for this post! This soup looks wonderful. I love mushrooms. How big is a medium bok choy? It would be helpful to know how much you should have once it is chopped. I just made this and it was delicious. This soup is and was fabulous.. Since we are doing the Mary mini I looked closely at the recipe and decided it would be ok to have with a baked potato. Was a lovely match as the wind and snow blew blustery outside.
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Hope it was is Mary mini compatible. I never comment, but this is a fabulous recipe. Ive made it twice and love it. Ive shared it with others and they love it too!
How many servings does this make please? Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Smoky mixed-potato wedges. Gorgeous roast vegetables. Zingy fat-free dressing. Rosemary roasted Jersey Royals. Mushroom and squash vegetarian Wellington. Warm aubergine, pomegranate and harissa salad.
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