Anti Inflammatory Shiitake Ginger Greens Soup
Total time40 min
Prep time15 min
Cook time25 min
4.9(14)
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Learn more →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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