4 cups organic, gluten-free chicken broth
1 cup water
2 organic carrots, thinly sliced
8 oz. mushrooms, thinly sliced (shiitake are excellent, but you can use any mushrooms)
1 organic tomato, chopped
1 organic red pepper, thinly sliced
1 jalapeno pepper, thinly sliced (optional)
1 tbsp. minced ginger
2 garlic cloves, minced
4 organic heads bok choy, quartered
1 tbsp. gluten-free tamari sauce
2 tsp. fish sauce
1 tsp. organic agave nectar or pure maple syrup
1 tsp. organic sesame oil
1 tbsp. freshly squeezed lime juice
Sea salt to taste if needed
1 cup bean sprouts (optional)
Add broth, water, carrots, mushrooms, tomato, red pepper, jalapeno pepper, ginger and garlic in a large pot, bring to boil and cook for 3 minutes
Add bok Choy and simmer for 3 – 5 minutes until just tender
Stir in tamari sauce, fish sauce, agave nectar, sesame oil and lime juice.
Taste and season with salt to taste.
Ladle into soup bowls and top with bean sprouts.