MAKES: 4 (1½-CUP) SERVINGS • DIFFICULTY: easy
For an even heartier version of this amazing soup, add cooked 100% buckwheat noodles or brown, black, or red rice just before serving.
5 cups Vegetable Broth
1 4-inch piece lemongrass, crushed
4 tablespoons grated fresh ginger
1 garlic clove, minced
2 cups sliced shiitake mushroom caps
2 shallots, cut lengthwise into thin slivers
2 cups thinly sliced bok choy or napa cabbage
1 cup shredded carrot
3 scallions, chopped
2 teaspoons blended peeled lime (see here), or to taste
4 cherry or grape tomatoes, halved
1 teaspoon Healthy Hot Sauce, or to taste
2 teaspoons Savory Spice Blend, or to taste
2 tablespoons chopped fresh Thai basil or cilantro
In a large pot, combine the broth, lemongrass, ginger, and garlic. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove the lemongrass and bring to a boil. Add the mushrooms, shallots, bok choy, and carrot. Reduce the heat to low and cook for 3 minutes. Stir in the scallions, lime, tomatoes, Healthy Hot Sauce, and Savory Spice Blend. Simmer until hot, about 2 minutes. Garnish with Thai basil or cilantro and serve hot.