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.
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.
Add 2 tablespoons of low sodium soy sauce, occasionally stirring
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.
Add 4 cups (1 qt carton) low sodium vegetable broth and increase heat to high.
Once soup begins to boil, reduce heat to low and cover.
Simmer soup for 15-20 minutes, stirring occasionally
Season with salt, pepper, and 1 tablespoon of white miso before serving. Stir well to ensure the miso dissolves into the soup.
Garnish with toasted sesame seeds and chopped green onion if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (482g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1651.4mg||57 %|
|Potassium 1157.1mg||30 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 9.4g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
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