Looking for a wonderfully simple, warming soup to enjoy for a casual meal at home that’s elegant enough to serve to guests? This soup checks all of the boxes.
First of all, it’s easy to prepare. You can make this dish, start to finish, in just fifteen minutes.
It’s a nutrition powerhouse packed. with calcium and protein rich tofu. It also contains iron, folate and Vitamin K rich bok choy.
It’s healthy and immunity boosting. It contains an abundance of heart healthy dietary fiber. And bok choy is in the family of cancer-risk minimizing cruciferous vegetables.
Finally, it’s a serious crowd pleaser. Friends or family coming for dinner? Show them your love. Treat them to this hearty, flavorful and versatile soup.
Ginger Miso Soup with Bok Choy and Tofu
- 8 cups water
- 1 cup mellow white miso or other light colored miso
- 1 tsp freshly grated ginger
- 2 tbsp soy sauce
- 5 heads bok choy whites stalks chopped and greens leaves chopped and kept separate
- 7 oz firm tofu, diced ½ of 14 oz. block
- 5 scallions, chopped 2 tbsp reserved for garnish
- 5 oz enoki mushrooms, root trimmed off torn into small bundles
- 2 tbsp sriracha optional garnish
- 2 tbsp sesame seeds optional garnish
- 2 tbsp finely diced nori optional garnish
- In a small mixing bowl or measuring cup, combine 1 cup of water with the miso paste. Stir or whisk until all of the miso is dissolved. Set aside.
- To a 4 or 8 quart pot, add 7 cups of water and ginger and bring to a boil.
- Stir in the soy sauce, bok choy stems, tofu, scallions and enoki mushrooms. Return to a boil and then cook soup for about 2-3 minutes until the bok choy stems have softened. Turn the heat down to summer.
- Add the miso-water mixture and the bok choy greens and heat for a minute or so until the greens are just wilted. Overcooking will dull their bright green hue.
- Serve garnished with optional chopped scallions, srirachi, sesame seeds and chopped nori.