Ingredients
Directions
Add garlic, lemongrass and bok choy stems to a large stockpot and cook over medium heat until stems are tender, about 5 minutes.
Add mushrooms and cook for an additional 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pot.
Stir in 1 tablespoon of tamari. Reserve the remaining tablespoon for later. Cook for an additional minute.
Add the vegetable broth and bring to a boil. Then reduce heat to simmer, cover ¾ of the way and simmer for 15 minutes.
Remove from heat and stir in the other tablespoon of tamari, lime juice, coconut milk and bok choy leaves until the leaves are tender.
Divide between serving dishes and garnish with cilantro leaves and crushed red chili flakes, if desired.
Chef's Notes
Substitutions
Substitute other mushrooms of choice for the shiitake mushrooms.
Instead of bok choy, use Swiss chard, collards or kale.
Substitute plain, unsweetened plant-based milk for coconut milk if you’d like to reduce the fat content.
Instead of cilantro, use chives, basil or parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Add garlic, lemongrass and bok choy stems to a large stockpot and cook over medium heat until stems are tender, about 5 minutes.
Add mushrooms and cook for an additional 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pot.
Stir in 1 tablespoon of tamari. Reserve the remaining tablespoon for later. Cook for an additional minute.
Add the vegetable broth and bring to a boil. Then reduce heat to simmer, cover ¾ of the way and simmer for 15 minutes.
Remove from heat and stir in the other tablespoon of tamari, lime juice, coconut milk and bok choy leaves until the leaves are tender.
Divide between serving dishes and garnish with cilantro leaves and crushed red chili flakes, if desired.
