Shiitake Ginger Greens Soup

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

1 tbsp coconut oil
1 tbsp fresh ginger, peeled and finely grated
3 scallions, green tops only, thinly sliced (white and light-green parts reserved for garnish)
8 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
6 cups chicken broth
1 tbsp coconut aminos
1 tsp apple cider vinegar
4 cups baby bok choy, roughly chopped
2 cups baby spinach
½ tsp sea salt, plus more to taste
¼ tsp white pepper
1 tsp toasted sesame oil (optional)

Instructions

1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the grated ginger and the sliced scallion greens and cook, stirring, until fragrant and slightly softened, about 1–2 minutes.
2
Add the sliced shiitake mushrooms and cook, stirring occasionally, until they release their moisture and begin to turn golden at the edges, about 5–6 minutes.

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