Miso Soup with Shiitake Mushrooms and Baby Bok Choy
What I love most about miso soup, is it’s wonderful versatility – a recipe isn't necessary, you can make it with noodles, mushrooms, seafood, tofu and a little dashi makes it perfect.
Course
Soup
Category
Asian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
Calories142kcal
AutorElle
Ingredients
1tablespoonsesame oil
150gshiitake mushrooms,stems removed, caps sliced
1clovegarlic,chopped
1tablespoongrated fresh ginger
4cupsvegetable broth,alternatively use dashi, (I recommend this! a Japanese soup stock powder, available at Asian food markets) (1 litre)
5green onions,finely chopped
1medium carrot,cut into matchsticks
3tablespoonsmiso paste(fermented soybean paste, available at Asian food markets)
4or more heads baby bok choy,trimmed, cut into bite-size pieces (ca. 300 g)
handful cilantro leaves,as garnish
Method
Heat oil in a large sauce pot over medium-high heat. Add mushrooms, garlic, ginger and toss to coat. Cook, stirring once or twice, until mushrooms are slightly browned on edges, about 5 minutes.
Add vegetable broth (or 1 package instant dashi, if using) and stir in the green onions, and carrots. Bring to a soft boil and then reduce heat to low, simmer for 2 minutes. Stir in the miso paste, then add the bok choy and cook until bok choy is wilted; another 2-3 minutes.
Ladle soup into bowls and garnish with cilantro. Serve immediately.
NOTE: If fresh shiitake mushrooms aren't available, you can used dried; just soak them for at least 30 minutes until soft enough to slice. And if bok choy isn’t your thing, any greens can be substituted here: spinach, Swiss chard, kale, whatever you like. Enjoy!