On the menu tonight – Miso Soup with Shiitake mushrooms and Bok Choy!
I recently put it out there to let me know what you wanted to see me make. A couple of my friends wanted to see me cook something with mushrooms. After looking at a BUNCH of recipes, I decided to make miso soup with Shiitake mushrooms and bok choy. Whenever I go out for sushi, miso soup is the first thing that gets ordered – but I’ve never made it. The time has come.
This soup isn’t difficult to make and really doesn’t take too much time. Some of the ingredients may not be in your pantry, I’m looking at you bonita flakes and kombu, but don’t worry they are easy to get in most supermarkets. You can go from start to eating in under an hour.
The next time you want something on the lighter side, I hope that you’ll make this dish!
Miso Soup with Shiitake Mushrooms and Bok Choy
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Loading...Miso Soup with Shiitake Mushrooms and Bok Choy
Ingredients
- 1 bunch scallions, finely sliced. Separate the white and green parts.
- One 1-inch piece fresh ginger, finely chopped
- 5 cloves garlic, chopped
- 2 tablespoons toasted sesame oil
- 8 cups water
- Four 6-inch pieces kombu
- 1/4 cup bonito flakes
- 8 ounces shiitake mushrooms, fresh preferred but dried is ok
- 1 lb baby bok choy, cut into quarters and then cut each quarter in half length-wise
- 8 ounces firm tofu, cut into cubes
Instructions
Add the white part of the scallions, ginger, garlic, and sesame oil to a large soup pot over medium heat
Cook for 1-2 minutes and add the water
Rinse the kombu
Add the kombu and bonito flakes
Bring everything to a simmer and cook for 10 minutes taking care not to let it boil
After 10 minutes, remove the kombu and set aside
Add the mushrooms and miso to the pot
Stir in the miso and let it cook another 15 minutes
Then, add the bok choy and cook another 10 minutes
add the tofu cook another 5 minutes
Serve immediately and garnish with the green part of the scallions
