• Course: Soup
• Features: Healthy

Ingredients:

• 1-inch piece ginger root
• 8 ounces small button mushrooms
• 2 to 3 tablespoons sunflower or canola oil
• 6 cups vegetable or low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• Freshly ground black pepper, plus more to taste
• 5 scallions
• 6 ounces medium-wide fresh egg noodles (may substitute 8 ounces dried noodles; increase cooking time as needed)
• 2 to 3 heads baby bok choy (may substitute 2 heads regular bok choy (5 to 6 cups total)

Directions:

Use a spoon to peel the ginger; mince the yellow flesh. Wipe any soil off the button mushrooms with some paper towels. Cut any larger mushrooms in half.

Heat the oil in a large saucepan over low heat. Add the minced ginger and mushrooms; cook for 10 minutes, stirring occasionally to prevent them from sticking.

Add the broth and soy sauce, then a few grinds of black pepper to taste; mix well. Increase the heat to high just to bring to a boil, then reduce the heat to medium-low and cook, covered, for 20 minutes. The mixture will be fragrant.

Discard the root ends and outside layer of the scallions; coarsely chop the white and green parts. Add half of them to the soup and reserve the rest.

Add the noodles and cook, uncovered, for 4 minutes (or according to package directions), stirring occasionally, until they are tender.

Meanwhile, trim the bok choy by slicing off the tough end (where the leaves are all joined together) and the very tips of the green leaves, which may be a little battered. Cut the bok choy crosswise into 3/4-inch slices, then add to the soup. Cook for 2 minutes, stirring, or until the bok choy is tender.

Sprinkle the remaining scallions in the soup; taste and adjust seasoning as needed. Serve hot.

Recipe Source:

Adapted from “The River Cottage Family Cookbook,” by Hugh Fearnley-Whittingstall and Fizz Carr (Ten Speed Press, 2008).

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