Recipe By Melanie Honts
Published Nov 1st
Prep 10m Cook 20m Additional - Ready In 30m
Servings 6 servings Calories 39.4

This is a low-fat favorite in my household. The bok choy and shiitake complement each other perfectly. Best of all, it’s fast and easy to make! If you are watching your sodium intake, use low-sodium soy sauce. I also like to use the sauce from this dish as a dip for boiled eggs. Enjoy!

Recipe Ingredients

  • ½ cup soy sauce
  • ⅓ cup mushroom stock
  • 1 teaspoon miso paste, or to taste
  • 1 teaspoon oyster sauce, or to taste
  • 1 ½ pounds bok choy, chopped
  • 10 fresh shiitake mushrooms, sliced

Cooking Directions

  1. 1 Pour soy sauce and mushroom stock into a large skillet over high heat; whisk in miso paste and oyster sauce until dissolved, 2 to 3 minutes. Add bok choy and mushrooms; bring to a rolling boil. Reduce heat to medium, cover skillet, and simmer until vegetables are tender, about 15 minutes.

Nutrition Facts

  • Calories 39.4
  • Carbohydrate 6 g
  • Fat 0.3 g
  • Fiber 1.7 g
  • Protein 3.9 g
  • Sodium 1337.3 mg
  • Sugar 2.1 g


  1. A great side dish for shrimp. If it wasn’t so salty I would have given it 5 stars. I will make again, and use only use white part of book choy. Leaves can get to chewy. I will Amos use low sodium soy salt to cut down on saltiness. A great dish just little adjustments - Read more ...
  2. I think the 15 minute cooking time for bok choy is a typo. I've never cooked bok choy that long, it should only be 5 minutes or less. Cook it until the roots are tender. I love shitake mushrooms and you should make BIG chunks (to taste) because they shrink in the pan. Don't serve - Read more ...
  3. This turned out good! I read the previous review and did not want to overcook the bok choy so I reduced the cook time to 5 minutes and that was perfect. I wanted a little bit of heat and added some crushed chili flakes which was a nice addition but not necessary. Bok choy is - Read more ...
  4. Soy miso and oyster sauce...salt salt and more salt plus 15 min cooking time turned the bok choy to mush. Could have good potential but we found this almost ineatable.

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