Bok Choy Soup

From Quiet Food, The Buddhist Institute of South Africa, Double Storey Books, 2006.

With bok choy in the refrigerator and dried mushrooms in the pantry, this seemed the perfect recipe to use them up.

I took three dried mushrooms and soaked them in 250ml hot water for about half an hour.

I chopped a bok choy and added it to a saucepan of hot oil and stirred it around until it had wilted. To this were added the mushrooms now drained and finely chopped, the mushroom water, a chopped garlic clove, 4 slices of fresh ginger, a chopped red chilli and a stalk of crushed lemon grass. Stock was added to make the liquid up to about a litre. This was cooked for another 5 minutes and it was ready.

It was served in plates and topped with finely sliced spring onions and coriander leaves roughly

chopped.

The soup was light and slightly spicy.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔