Bok Choy And Shiitake Soup
This nourishing vegetable soup is a celebration of fresh, vibrant ingredients. Each spoonful is brimming with the comforting flavors of leeks, onions, carrots, and a medley of mushrooms. The fragrant homemade vegetable stock forms the heart of the dish, infusing every vegetable slice with rich, savory notes. Simmered until tender, the bok choy, shiitake mushrooms, and snow peas create a colorful tapestry, enhanced by the subtle umami of soy sauce and the aromatic hint of sesame oil. Serve this wholesome soup warm in bowls, letting each bite transport you to a cozy haven of wellness and goodness.
— Constant Cookbook
Ingredients
- 5 large leeks
- 5 yellow onions, quartered
- 8 carrots, coarsely chopped
- 6 celery stalks, coarsely chopped
- 6 fresh flat-leaf parsley sprigs
- 1/2 lb. button mushrooms, halved
- 10 peppercorns
- 5 quarts water
- Salt, to taste
- 1 head bok choy, halved lengthwise and thinly sliced
- 1/2 lb. shiitake mushrooms, thinly sliced
- 4 green onions, including green tops, sliced
- 1/4 lb. snow peas, thinly sliced
- 2 tsp. soy sauce
- 1/4 tsp. Asian sesame oil
Instructions
- <b>Make the vegetable stock</b>
- Trim, halve and rinse the leeks, then cut into chunks. In a stockpot, combine the leeks, onions, carrots, celery, parsley, button mushrooms and peppercorns. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover partially, and simmer until the vegetables are very soft and the flavors have blended, about 1 hour. Season with salt.
- Pour the contents of the stockpot through a fine-mesh sieve into a large bowl. Press down on the solids to extract all the flavor, then discard the solids.
- <b>Simmer the soup</b>
- In a large saucepan over medium-high heat, bring 4 cups of the vegetable stock to a simmer. Add the bok choy, shiitake mushrooms, green onions, snow peas, soy sauce and sesame oil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 10 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4; makes about 5 quarts stock total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
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