mushroom soup with bok choi

Its Friday and the day is warm and sunny. my trees look fine and a nice breeze is blowing. Today I am going to trim grape wines. after going in my organic veggie patch I decided to make nice soup with miso and garlic. it’s light and very healthy. good for digestion.


2 cups of sliced portabella mushrooms.

1 cup of diced onion.

1cup of chopped bok choi.

A teaspoon of salt.

A teaspoon of grated ginger.

A teaspoon of black pepper.

4 tablespoons of miso paste.


Take a medium-size pot, put a tablespoon of oil and add chopped onions, garlic, and ginger paste. cook them for 2 minutes then add portabella mushrooms and chopped bok choi. cook them for 5 minutes and then add 4 cups of clean water. cook it for 15 minutes then add half a cup of soya sauce and 4 tablespoons of Miso paste. Off the heat, it’s ready to serve with noodles or rice as you like. it’s delicious and very healthy. easy to make. add pepper for a little spicy flavor.

Health benefits

Portabella mushrooms are a good source of B2 and selenium. they have anti-bacterial and anti-inflammatry properties. very low in calories. good source of vitamin D and potassium.

Bok choi has Vitamin C in it and antioxidants, which clear skin and signs of aging. Full of Vitamin C, vitamin E, and beta carotene, folate, and selenium. it’s so healthy even can prevent colon cancer.

Miso paste has bacteria that help in gut health have vitamin K and b12. It enhances the nutritional value of food. give a unique flavor and is very healthy. reduces toxin and anti-nutrients. reduces the risk of certain cancers and helps fight infections.

soya sauce is made of fermented soya beans, helps in digestion and is anti-allergic reduces inflammation and anaphylactic shock and is full of antioxidants.

Overall it’s a soup that is delicious and full of healthy benefits. I hope you guys will like today’s recipe. tell me how it is.

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