Bok choy and shiitake mushroom soup

Approx. 180 Calories per serving. Recipe makes 2 servings.

Even though it stopped raining today, it was still cold out and I had a chill that I couldn't get rid of. I made a big pot of piping hot spicy soup in an effort to get warm inside and out. I used fresh shiitake mushrooms, but you could easily make this with dried shiitake or with other varieties of mushrooms.

Ingredients

• 3 cups bok choy
• 1 1/2 cup shiitake mushrooms
• 1 cup sliced carrots
• 1 cup chopped onions
• 3 cloves garlic
• 3 Tbs grated ginger
• 2 Tbs soy sauce (low sodium)
• 1 tsp red pepper flakes (or to taste)
• 2 tsp olive oil
• 8 cups water
  

Directions

1. Wash and chop bok choy, separating stems from leaves.
2. Slice carrots and mushrooms, dice onion. and grate garlic and ginger.
3. In a soup pot, add oil, grated garlic and ginger, and red pepper flakes.
4. Heat until spices release their scent.
5. Add onions and mushrooms. Cook until softened.
6. Add water, bok choy stems, carrots, and soy sauce.
7. Cook until carrots are tender.
8. Add bok choy leaves and cook until wilted and tender.