Last month we took the baby to Underwood Family Farms and came back with a bounty of bok choy, so I went online in search of a new recipe and stumbled upon a 10 minute soup recipe that is bursting with flavor and loaded with nutrition! I took some creative cooking liberties by adding fresh cilantro and cutting down on the stock by half. I have to say that it is now one of my top 5 favorite soups of all time!! Enjoy!

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

2 chopped green onions



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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.