Ingredients
Para el caldo
- 1 leek only white and light green part
- 2 medium carrots chopped
- 1 celery stalk chopped
- 10 g dehydrated mushrooms
- 10 g peeled and chopped ginger
- 1 garlic clove peeled and crushed with the side of a knife
- 4 liters water
Para la sopa
- 200 g portobello mushrooms sliced
- 2 bok choy cut in half lengthwise
- 2 tbsp soy sauce
- 2 zucchini
To finish
- green onions / spring onions / scallions chopped, only the green section
- chili flakes
- toasted sesame seeds
Instructions
For the stock
- Place everything in a pot over medium-low heat. Time an hour from the moment it starts to boil and then pass through a colander and keep the liquid.
For the soup
- Spiralize the zucchini. I used the KitchenAid Spiralizer Attachment with Peel, Core & Slice to make the spirals.
- Return the stock to the pot and make it come to a boil again, this time over medium heat.
- Add the soup ingredients to the stock and cook for 5 min.
- Serve immediately and garnish with chili flakes, toasted sesame and chopped green onions.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!