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.
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