Miso Soup With Bok Choy Recipes
MISO SOUP WITH BOK CHOY
Steps:
- Rinse the kombu and the dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add the 12 cups water, and allow to soak for 1 hour. (if using fresh shitake mushrooms, clean with a damp paper towel and do not soak them)
- After soaking the kombu and dried shitake mushrooms, place the stockpot over medium heat, and let the stock cool to a simmer. Remove out the kombu, increase the heat to high and bring to a boil.
- Once ingredients are boiling, reduce the heat to a low heat setting and add the bonito flakes. Simmer them for about 20 minutes, stirring occasionally.
- Strain the resulting dashi stock into a medium-sized saucepan to make your miso soup reserve the shiitake mushrooms and place the soup over medium-low heat. Add the baby bok choy at this time.
- Cut the organic tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
- Add the tofu and scallions. Slice a couple of your shiitake mushrooms and add those to the pot as well. (If using fresh mushrooms, they may be placed in stockpot at this time)
- Cook on low another 5 to 6 minutes and serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 23 g, Protein 32 g, Fat 2 g, Cholesterol 20 mg, Sodium 984 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 1 g, ServingSize 1 serving
ASIAN RICE-NOODLE SOUP WITH BOK CHOY
Ditch instant ramen in favor of this healthy noodle soup that's just as quick and so much more flavorful, thanks to fresh vegetables and Japanese miso.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
- When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
- Season with salt, reseal, gently swirl, and enjoy.
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