Enuff1950's Lunch Soup


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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Enuff1950's Lunch Soup calories by ingredient
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Introduction

A delicious soup with a wonderful combination of unique ingredients. A delicious soup with a wonderful combination of unique ingredients.
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

Directions

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.

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Member Ratings For This Recipe



  • 12 of 15 people found this review helpful
    Sounds great - I think I will try it by sauteing the mushrooms, onion, garlic, then adding bok choy and veg broth. - 6/28/09

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  • Very Good
    11 of 14 people found this review helpful
    I'd add a little leftover cooked chicken or firm tofu to make it a complete meal - 6/28/09

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  • 8 of 14 people found this review helpful
    Why is it so hard for anyone to rate a recipe as it comes before expressing what you would do to vamp it up. What you are doing to it is making a whole different recipe. - 12/27/09

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  • Very Good
    7 of 11 people found this review helpful
    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

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  • Good
    5 of 18 people found this review helpful
    I like everything except that nasty little buillion cube. Why not use organic vegetable broth? Better choice as far as sodium when natural sea salt is used. - 6/28/09

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