Ingredients
- 1 tablespoon sesame oil
- 150 g shiitake mushrooms, stems removed, caps sliced
- 1 clove garlic, chopped
- 1 tablespoon grated fresh ginger
- 4 cups vegetable broth, alternatively use dashi, (I recommend this! a Japanese soup stock powder, available at Asian food markets) (1 litre)
- 5 green onions, finely chopped
- 1 medium carrot, cut into matchsticks
- 3 tablespoons miso paste (fermented soybean paste, available at Asian food markets)
- 4 or more heads baby bok choy, trimmed, cut into bite-size pieces (ca. 300 g)
- handful cilantro leaves, as garnish
Instructions
- 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!