Miso Soup with mushrooms and bok choy

Miso is a great ingredient to throw together a quick but delicious soup, or add some sweet and savoury flavour to a stir fry. You can use any assortment of mushrooms in this soup; our favourites are oyster and shitake for great umami flavour!

Difficulty

Intermediate

Yield

Serves 6

Ingredients

6 cups vegetable broth3 tablespoons miso1/2 package tofu, cubed4 green onions, thinly sliced1 tablespoon ginger, minced1 garlic clove, minced2 cups mixed mushrooms, thinly sliced2 cups baby bok choy, sliced1/2 teaspoon chili flakes1 tablespoon sesame oil Salt to taste

Equipment

Measuring cupsMeasuring spoonsCutting boardChef's knife or paring knifeRaspScissorsBowls, various sizesLarge potWhiskWooden spoonTasting spoonsClean dish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out vegetable broth, miso, sesame oil, and chile flakes.

Cut tofu into 1 centimetre cubes, set aside.

Thinly slice green onion stems, and set aside. Thinly slice the whites of the onions separately and set aside.

Finely mince garlic and ginger with a rasp.

Make sure mushrooms are free of dirt, and remove stems if desired. Slice mushrooms very thinly.

Cut baby bok choy in half lengthwise and rinse to remove and dirt. Thinly slice baby bok choy.

Heat sesame oil in a large pot over medium heat, and add garlic, whites of the green onions, and ginger. Stir until fragrant, about 1 minute.

Add mushrooms, and cook until softened, about 2 minutes.

Add vegetable stock and scrape the bottom of the pot to deglaze. Add the miso, and whisk the soup to incorporate it as the stock warms up.

Add the green onions, tofu, bok choy, and chile flakes. Let the soup simmer gently for 8 minutes. Taste and adjust seasoning with salt or miso as needed.