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+ servings

Ginger Miso Soup with Bok Choy and Tofu

4 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people


  • 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.
Keyword soup
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