Spicy Corn and Mushroom Soup with Brown Rice and Bok ChoyCourse: SoupsDifficulty: Easy
Now more than ever, we need all the immune boosting ingredients when cold and flu season hits. This Spicy Corn and Cabbage Soup with Brown Rice and Bok Choy has all the goods: garlic, ginger, cilantro and also gets another hit of flavor from a dash of toasted sesame oil at the end (my favorite brand is La Tourangelle). Finally, a few sliced chilis give the soup a bit of nose clearing goodness, which is always welcome when battling a case of the sniffles.
This recipe makes 2 large bowls of soup (which is what I want when I’m sick), or 4 pint sized portions. And despite being meatless, it is full of protein from the bone broth and fiber from the veggies and brown rice. But the best part for me is that once the chopping is done, it only needs 15-20 min on the stove. Hope you love it as much as I do!
3 green onions, white part only, sliced (slice and reserve one green onion top for garnish)
3 garlic cloves, minced or grated
1 inch knob of ginger, minced or grated (about 1 1/2-2 tbsp)
2 ears of corn, kernels removed
4-6 oz. cremini or shiitake mushrooms, stems removed, sliced
3-4 baby bok choy
1 cup cooked brown rice
6 cups chicken broth
2 cups water
1 1/2 tbsp grapeseed oil (or other neutral oil)
1 tbsp toasted sesame oil
1 1/2 tbsp fish sauce (optional, but highly recommended. If you don’t have, just season with Kosher salt)
1 cup chopped cilantro
1 tbsp toasted sesame seeds, for garnish (optional)
1 serrano chili, sliced, for garnish (optional)
- Halve baby bok choy vertically and rinse well to remove any dirt in between leaves. Cut the base off the bottom of the bok choy so the leaves come apart. Slice the white stem portion of the bok choy leaves finely, reserving the green leafy parts as a garnish. Add grapeseed oil to a medium pot and place over medium heat. Add green onion bottoms, garlic, and ginger and sliced bok choy stems to pot. Stir to combine and cook for about 1 minute. Add sliced mushrooms to pot. Add a pinch of Kosher salt and cook for 1-2 minutes, stirring frequently. Add chicken stock, water, and fish sauce to pot and bring to a boil. Reduce to a simmer, cover pot, and cook for about 10 minutes.
- Taste soup and season with Kosher salt. Simmer soup for another 5 minutes to allow the flavors to meld. Add corn, bok choy leaves, and brown rice and cook for another 3 minutes. Ladle soup into bowls then garnish soup with a drizzle of toasted sesame oil, sliced green onion, sesame seeds, and chilis, if using.