Spicy Ginger Lemon Soup with Mushrooms (vegan, grain free, gluten free

• Vegan
• Gluten free

• Produce

  • 5 pieces 1 bunch scallions
  • 2 heads Baby bok choy
  • 3 cloves Garlic
  • 1 1/2 piece Ginger
  • 1 Lemon, organic
  • 8 oz Mushrooms

• Canned Goods

  • 1 qt Vegetable broth

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Red pepper flakes

Found on thecleandish.com

Description

Ingredients

• 2 heads baby bok choy
• 1 qt vegetable broth
• 8 oz mushrooms, sliced
• 1 bunch scallions (about 5 pieces), thinly sliced; separate white from green parts
• 3 cloves garlic, thinly sliced
• 1 1/2 piece ginger (from a big root), thinly sliced
• 2 tablespoon soy sauce (grain & gluten free)
• ¼ teaspoon red pepper flakes
• 1 organic lemon, sliced

Directions

• Separate bok choy leaves from stalks; cut leaves into half and slice stalks.
• In a medium size pot, bring broth to a boil.
• Add mushrooms, scallion-whites, garlic, ginger and simmer for ca. 7-8 minutes.
• Add bok choy stalks and simmer for an additional 2-3 minutes or until bok choy stalks are tender.
• Turn heat down to low and add bok choy leaves, soy sauce and red pepper flakes.
• Simmer for another 1-2 minutes and serve immediately with scallion-greens and a lemon slices. Enjoy!