Soup: United States – Ginger-Lime Bok Choy Shiitake Soup

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

6 cups (1.4 L) low-sodium chicken or vegetable broth
1 (3-inch) piece fresh ginger, thinly sliced
2 stalks lemongrass, trimmed and lightly smashed (optional)
2 small garlic cloves, lightly crushed
1 tbsp (15 ml) low-sodium soy sauce or tamari
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp toasted sesame oil
6 oz / 170 g fresh shiitake mushrooms, stems removed and caps sliced
1 medium daikon radish, peeled and thinly sliced into half-moons (about 2 cups / 480 ml)
3 baby bok choy, quartered lengthwise
2 scallions, thinly sliced
1 small red chili, thinly sliced (optional)
1 lime, zested and juiced (about 2 tbsp / 30 ml juice)
Fresh cilantro leaves, for garnish
White pepper and fine sea salt, to taste

Instructions

In a medium pot, combine the broth, ginger, lemongrass, and crushed garlic. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse.
Remove and discard the lemongrass and garlic. Taste the broth; if desired, remove some ginger slices or leave for extra warmth.
Stir in the soy sauce, rice vinegar, and toasted sesame oil. Return to a gentle simmer.
Add the shiitake mushrooms and daikon. Simmer 5 minutes, until the mushrooms are tender and the daikon is just tender but still crisp at the center.
Add the bok choy and cook 2–3 minutes, until vibrant green and just tender.
Turn off the heat. Stir in the lime zest and juice, half the scallions, and a pinch of white pepper. Adjust seasoning with salt, more lime, or a splash of soy to balance.
Ladle into bowls and garnish with remaining scallions, cilantro, and red chili slices, if using. Serve hot alongside the wings.