- 1 tablespoon olive oil or spray oil
- 1/2 onion, diced
- 1 pound Brussels sprouts, trimmed
- 4 cups low-sodium vegetable broth
- 1 tablespoon fresh grated ginger
- 4 ounces shiitake mushrooms, thinly sliced
- 4 ounces wild mushroom mix (French horns, Maitake, Hon Shimeji)
- 1 large portobello mushroom, cubed
- 8 ounces white button mushrooms, quartered
- 3 heads baby bok choy, chopped
- One 5-ounce can baby corn, drained and halved (juice reserved)
- One 14-ounce can water chestnuts, sliced (juice reserved)
- 5 tablespoons light organic soy sauce
- 1 star anise
- 3 limes, juiced
- 4 tablespoons finely chopped mint
- 2 tablespoons sesame oil
1. Heat oil in large pot on stove top, on medium high. Add the onion and whole Brussels sprouts and sear for 1 minute, splashing with vegetable broth to slightly steam and blanch.
2. Add ginger and all the mushrooms, mixing together.
3. Add remaining vegetable broth, cooking the mushrooms down a bit and stirring frequently.
4. Add baby bok choy, baby corn, water chestnuts, organic soy sauce, and star anise. Bring to a slow simmering boil for a few minutes at most.
5. Before serving, remove star anise and add lime juice, mint, and sesame oil to finish. Serve over your favorite grain or noodles!
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