Enuff1950's Lunch Soup
- Number of Servings: 4
Ingredients
100 grams Bok Choy 84 grams fresh mushrooms 1 cup cooked brown rice 25 grams fresh green onion 1 cube vegetable bouillon 1/8 tsp cayenne pepper (optional)1 tsp olive oil 5 cups water
Cook brown rice, set aside.
Rip Bok Choy greens into bite size pieces and cut the stems into 1/2 inch pieces.
Slice mushrooms into thin slices.
Cut green onion into very thin slices.
Boil water and add vegetable bouillon cube.
When cube has mixed well into water, add cayenne pepper (optional) and the olive oil.
Stir and add Bok Choy and mushrooms.
Add half of the green onions. Cook for about 10 minutes.
Add cooked brown rice.
When it comes back to a boil, it is ready to serve.
After pouring into individual bowls, add small amount of raw green onions on top.
Makes 4 - 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ENUFF1950.
Rip Bok Choy greens into bite size pieces and cut the stems into 1/2 inch pieces.
Slice mushrooms into thin slices.
Cut green onion into very thin slices.
Boil water and add vegetable bouillon cube.
When cube has mixed well into water, add cayenne pepper (optional) and the olive oil.
Stir and add Bok Choy and mushrooms.
Add half of the green onions. Cook for about 10 minutes.
Add cooked brown rice.
When it comes back to a boil, it is ready to serve.
After pouring into individual bowls, add small amount of raw green onions on top.
Makes 4 - 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ENUFF1950.
Nutritional Info Amount Per Serving
- Calories: 78.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 274.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.3 g
Member Reviews
-
SHREEREE
I used chicken boullion instead, change the rice for finely chopped chicken, slivered the bok choy, used mushroom peices and added 3 tbl of light soy sauce, and vinegar to taste. Last, 1 table spoon of real egg subsitute drizzled from the spoon and it taste like hot and sour soup. - 6/28/09