Miso Soup With Bok Choy Recipes

MISO SOUP WITH BOK CHOY

Miso Soup with Bok Choy image

If you are a big fan of Restereuant-style Miso soup, this Miso Soup with Bok Choy and Shitake will be one of your newest addictions! Its flavor is out of this world delish and much better than restaurant-style Miso Soup.

Provided by hmccallum

Time 1h35m

Number Of Ingredients 8

Ingredients

2-6- inch square pieces of kombu
12 cups cold water
6 dried shiitake mushrooms (may sub with 1 cup fresh, sliced)
1 cup bonito flakes
2 ounces tofu (organic silken)
6 small Bok Choy (sliced)
3 scallion onions (sliced)
6 tablespoons miso paste (white)

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

Asian Rice-Noodle Soup with Bok Choy image

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

Ingredients

1 ounce uncooked vermicelli rice noodles
1/2 cup very thinly sliced baby bok choy
1/4 cup frozen corn, thawed
2 button mushrooms, very thinly sliced
4 teaspoons miso paste
2 tablespoons very thinly sliced small sweet or spicy peppers
1 tablespoon very thinly sliced scallions, white and light-green parts only
Kosher salt

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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