Hot and Sour Mushroom, Bok Choy, Rice Soup

This soup is adapted from several recipes and most closely meets our tastes.  Well, I have to amend that statement somewhat.  The Pilot loves mushrooms and bok choy.  However, he isn’t a big fan of citrus in his soups nor does he care for cilantro…which is a travesty to me!  I love tart tasting dishes and this one fills the bill.  So, if you’re not a fan of citrus in your soups or cilantro…go easy on those ingredients.  Other than that, this is one delicious and healthy soup.

1 tablespoon canola oil
1/4 lb. each cremini and shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced, optional
3 cloves garlic, minced
One 3-inch lump ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups broth — turkey, chicken, or vegetable
1 cup rice
2 tablespoons soy sauce or to taste
6 baby bok choy, cleaned and cut in half and sliced thin
Cilantro, optional

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers if using, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the bok choy, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.

Serve with extra soy sauce, cilantro and lime wedges.