2 cups of sodium free chicken stock
2 cups of beef stock
4 cups of water
6
ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
2
tablespoons minced peeled fresh ginger
1/3 cup of fresh cilantro (de-stemmed)
3
tablespoons fish sauce
1
tablespoon soy sauce
1
tablespoon of sesame oil
1/4
teaspoon chili oil
3
cups roughly chopped bok choy
4
teaspoons rice vinegar
In a large pot, bring
broth, water, mushrooms and ginger to a boil.
Reduce
heat and simmer 3 minutes.
Add
fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes.
Add
bok choy and simmer until bok choy is tender, about 3 minutes.
Stir
in rice vinegar.
Ladle
soup into bowls.
Sprinkle
with green onions and cilantro and devour!
This sounds great, thanks! Soup is my favorite food.
ReplyDeleteMy pleasure Summer! I'm slightly obsessed with soup! haha I actually used this same base (sans stocks) to do a mahi mahi thai fish stew last night. It was sooooo yummy!
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