Pak choi, carrot & mushroom broth
- 232
Calories
- 6.3g
Fiber
- 10.2g
Protein
- 20.7g
Carbs
- 12g
Fats
- 11g
Sugar
Ingredients
2
Instructions
- 1.
Heat a
stock pot on high heat, once hot add olive oil, chilli and ginger – sauté for 1 minute - 2.
Add carrot and mushrooms – sauté for 4 mins
- 3.
Reduce heat to medium-low and add the vegetable stock, soy sauce, miso paste and rice wine vinegar – cook for 5 mins
- 4.
Add the pak choi, let it wilt before turning off the heat
- 5.
Serve the broth with a sprinkle of sesame seeds
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