Asian Soup with Mushrooms, Bok Choy, and Shrimp

This past summer, my family joined a co-op for the very first time! That’s where you buy a share of a local organic farm and then you get a box of the harvest every week of the summer and some of the fall. We’re only three people, so we shared box o’ veggies with our neighbors. It was a fun challenge to discover new vegetables and try to figure out what to do with them.

One week at the beginning of the summer, we got some bok choy, and I was at a loss. So, I did what I always do when I have no idea what something is. I Googled it! This is the recipe that I found. I changed it a little bit. I found it at Oxmoor House. It’s become a family favorite. I wish I had a picture of it now. I’ll try to get one the next time I make it. Anyway, enjoy!

This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option.
Yield: 6 servings (serving size: 1 2/3 cups)
  • 2 teaspoons dark sesame oil
  • 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced
  • 3 tablespoons chopped peeled fresh ginger
  • 3 cups chicken bone broth (or chicken or vegetable broth)
  • 3 cups water
  • 1 tablespoon low-sodium soy sauce
  • 3 cups coarsely chopped baby bok choy or regular bok choy or kale or spinach or any other green that can stand up to being in a soup
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped fresh cilantro, if you like that sort of thing (can leave it out or substitute parsley)
  • 1 pound peeled and deveined shrimp (or Trader Joe’s frozen sea food medley)
  • 1/4 cup fresh lime juice (about 3 limes)
1. Heat oil in a large Dutch oven coated with sesame oil over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.
2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

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