Muxi Soup
Cozy up with a steaming bowl of Muxi Soup, a vibrant blend of fresh vegetables, tender chicken (or tofu for a vegetarian twist), and earthy shiitake mushrooms, all simmered in a tangy soy-infused broth. This easy, one-pot soup features aromatic ginger and garlic sautéed in fragrant sesame oil, creating a warming base that’s both comforting and nourishing. Baby bok choy and julienned carrots add a pop of color and texture, while a cornstarch slurry provides just the right amount of silky thickness. Ready in just 40 minutes, Muxi Soup is perfect for weeknight meals or meal prep, offering a wholesome, flavorful dish that satisfies every palate. Garnished with fresh green onions, it’s a feast for the senses!
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Recipe Information
Ingredients
- 250 grams Chicken breast (or tofu for vegetarian option)
- 150 grams Shiitake mushrooms
- 2 bunches Baby bok choy
- 1 large Carrot
- 1 thumb-sized piece Ginger
- 3 cloves Garlic
- 1 liter Chicken or vegetable broth
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 Green onions
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
Instructions
Begin by preparing your ingredients: slice the chicken breast (or tofu) into bite-sized strips, soak and slice the shiitake mushrooms if using dried ones, chop the baby bok choy into quarters, peel and julienne the carrot, mince the ginger and garlic, and thinly slice the green onions.
In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté for 1-2 minutes until fragrant.
Add the chicken strips (or tofu) to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through or the tofu is lightly browned.
Pour in the chicken or vegetable broth and bring to a gentle boil. Add the soy sauce, salt, and white pepper to season the broth.
Once the broth is simmering, add the mushrooms, carrots, and bok choy. Cover and let the vegetables cook for 8-10 minutes, or until tender but still vibrant in color.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually pour this mixture into the soup while stirring to slightly thicken the broth.
Taste the soup and adjust the seasoning with additional soy sauce or salt if needed.
Serve the soup hot in bowls, garnished with sliced green onions. Enjoy your comforting and flavorful Muxi Soup!
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 8182 mg | 356% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 14.3 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 574 mg | 44% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
