Vegan Mushroom Bok Choy Soup

Ingredients

• 1 medium onion, diced (about 1 cup)
• 1/2 lb shiitake mushrooms, sliced
• 1/2 lb portobello mushrooms, destemmed & sliced
• 2 medium bok choy, cleaned and chopped
• 4 cups low sodium vegetable broth
• 2 Tbs low sodium soy sauce
• salt and pepper to taste
• 1 Tbs white miso (optional but recommended)

Instructions

1. 1

   Dice the onion and add it to a large soup pan over med-low heat. You can add a tablespoon of water or veg broth to prevent sticking.

2. 2

   While the onion is cooking, clean and destem the mushrooms and slice them into thin pieces. Add them to the pan and continue to simmer over med-low heat.

3. 3

   Add 2 tablespoons of low sodium soy sauce, occasionally stirring

4. 4

   Cut 1/2" to 1" off the end of each Bok Choy plant and rinse them thoroughly. Then slice the leaves into bite-sized pieces and add to the soup pan.

5. 5

   Add 4 cups (1 qt carton) low sodium vegetable broth and increase heat to high.

6. 6

   Once soup begins to boil, reduce heat to low and cover.

7. 7

   Simmer soup for 15-20 minutes, stirring occasionally

8. 8

   Season with salt, pepper, and 1 tablespoon of white miso before serving. Stir well to ensure the miso dissolves into the soup.

9. 9

   Garnish with toasted sesame seeds and chopped green onion if desired.