Spicy Ginger Lemon Soup with Mushrooms

Last night was my work's holiday party and we had it at a place called Cassidy's in downtown Portland.  I hadn't ever been there and was impressed with their drink and food selection, it was a jolly time indeed.  This week I am also attending the Nutcracker with my mom and aunt, I've gone almost every year since I was a child, it makes me miss doing ballet.  I made this soup with two of my lovely lady friends during last week's windy winter storm.  We wanted a soup that would cleanse and warm us up, so we adapted this recipe. 

Serves 5

The Ingredients

2 heads baby bok choy

6 cups vegetable broth

12 oz mushrooms, sliced

2 chicken breasts, cubed

1 package buckwheat soba noodles, cooked according to package, add to individual bowls (if desired)

1 bunch scallions thinly sliced; separate white from green parts

5 cloves garlic, thinly sliced

1 "1/2 piece ginger (from a big root), thinly sliced

4 tablespoon Braggs amino acids

1 teaspoon red pepper flakes

1 organic lemon, half sliced for serving the other half squeezed into the soup


The Process

1.  Separate bok choy leaves from stalks; cut leaves into half and slice stalks.

2.  In a large pot, bring broth to a boil.  While waiting cook chicken in skillet until cooked through.

3.  Add mushrooms, scallion-whites, garlic, ginger and simmer for 7-8 minutes.

4.  Add bok choy stalks and simmer for an additional 2-3 minutes or until bok choy stalks are tender.

5.  Turn heat down to low and add bok choy leaves, amino acids, red pepper flakes, and squeeze half the lemon into soup.

6.  Simmer for another 1-2 minutes and serve immediately with scallion-greens, a lemon slice, and noodles.