Miso Broth with Bok Choy
Serves 4
Miso, a staple of Japanese cooking, is a fermented paste made from soy or other beans and grains. White and yellow miso work best in this recipe; they’re milder in flavor than the darker red and brown varieties. This soup is easy to double, so make extra and freeze some for later.
Ingredients
- 2 bunches bok choy
- 1 tablespoon vegetable oil
- 8 ounces fresh shiitake mushrooms, stems removed and quartered
- 3 tablespoons miso paste, plus more to taste
- sliced green onions
Optional Ingredients
- kosher salt or soy sauce
Directions
- Slice bok choy crosswise in 1/2-inch slices, keeping stems and leaves separate. Set aside.
- Heat oil in a large saucepan over medium heat. Add mushrooms and bok choy stems and heat for a few seconds.
- Add 4 cups water and bring to a simmer for 5 minutes. Stir in bok choy leaves. Remove pan from heat.
- Place miso in a small bowl. Remove 1/2 cup of warm broth and add to miso. Stir to loosen the paste. Return everything to saucepan and stir to blend. Add salt or soy sauce, to taste. Top with green onions and serve.
- To sip as a broth, strain and save vegetables for another use.
Cook’s Tips
To make it a meal, add a package of dumplings to step three and cook until done.
Do not allow soup to come to a boil once the miso is added or the probiotics it contains will not survive.