Ingredients
- 1/4 cup unsalted butter
- 1 head bok choy, chopped
- 1 pound white and crimini mushrooms, cut into quarters
- 4 green onions, sliced
- 2 tablespoons minced garlic, or more to taste
- 8 slices fresh ginger, quartered
- 1/4 cup lime juice
- 7 cups chicken broth
- 1/2 cup chopped fresh cilantro
Directions
Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
