1 tablespoon finely chopped fresh ginger
4 cups vegetable broth
2 teaspoons minced garlic
1/2 – 1 jalapeño pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup packed finely chopped bok choy
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro
Mix broth, ginger, garlic, and jalapeño pepper in a pot and bring to a boil.
Add mushrooms and simmer 2 minutes.
Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook.
Stir in green onion and cilantro. Serve immediately.
Makes 6 one cup servings
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