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
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!
Very tasty and easy to substitute on hand ingredients. Thank you!
Fabulous. I’m so glad you enjoyed it and great job using what you had on hand!
Tasty! I really appreciate the tips Diana provided regarding not boiling the miso water mix and cooking the root of the bok choy and adding the green leafy part after the heat is off. What beautiful colors. Any kind of mushroom works well. I even added snap peas. This will be a go to household staple. Thank you for this delicious healthy soup loaded with probiotics, vitamins, fiber & more.
Fabulous Becca! I love the addition of snow peas and that you adapted this healthy recipe that is a staple in my house too!
This recipe has become a stable here too – cooks up quickly, substitutions work (we didn’t have bok choy so used fresh spinach, didn’t have enoki so used our home grown shitake, use pumfu instead of tofu). It’s tasty and healthy. We use less miso because of the high salt content, delicious!
we loved it! I used organic miso master melo white miso (they are plastic neutral – I like a company that recognizes its impact on the earth and does something about it), but a whole cup of miso seemed like too much – I used maybe1/2 cup. I had shitake mushrooms which worked well. we don’t do tufu – I used pumfu and it was great. I didn’t have scallions so I used part of a small “starting to grow” mild red onion. a keeper recipe, thank you!
I was afraid this would be bland but it was very tasty and easy to put together. I served over yellow noodles and topped with scallions, siracha and furikake. Comforting on a cold winter day.
Oh fabulous. Thanks for sharing your experience with the recipe. Sounds really fabulous and flavorful with your additions. I may just have to try that.
I really want to chalk this up to the soup being bad because of how heavily it seems to rely on having a good brand of “mellow white miso” available. The one I got sucked. Therefore, since this “recipe” seems to hinge so heavily on dumb luck of what products are available to you where you are, this is an awful set of instructions. Perhaps recommend a specific brand in the future if the ingredient is so important?
If you just spent $30 on soup ingredients to make something after you were up sick all night, I’d imagine you’d be pretty salty, too.
I’m sorry the soup is such a disappointment, especially after you have been unwell, and the ingredients cost you so much! That’s super frustrating.
Would you mind telling me which brand of miso you used? I’ve used a few different ones with success….most commonly Miso Master. I hadn’t considered that an inferior miso was going to be an issue, so have just tested the recipe with the two or three very good quality miso products carried in my local supermarkets. Do you think it was your miso or is it possible that you don’t like the flavors in the soup in general?
No need to spend time responding if you’re fed up with the experience already, but if you do have the bandwidth for it, I’d love to pinpoint the issue.
I haven’t eaten such a delicious and comforting soup for a long time. Move aside, chicken noodle soup! Thank you for this great recipe, which I will definitely be making again and again.
So glad you enjoyed this soup so much, Frieda. Thanks for letting me know!