Miso Soup with Bok Choy

July 23, 2021

If you are a big fan of restaurant-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

Miso Soup with Bok Choy is a much heartier miso soup than you might be used to from your go-to restaurant, one that you could even enjoy as a light meal by itself. Or you can add a few appetizers to the mix and seaweed salad to accompany your Miso Soup with Bok Choy and have a nice feast.

 

Miso Soup with Bok Choy

 

 

What is Miso Soup?

Miso soup is a traditional Japanese soup made from base ingredients of miso paste and dashi. You can add many other components to create varieties of miso soup for different preferences. Green onions, seaweed, and silken tofu are significant ingredients as they pair well with the miso flavor, making a well-rounded Miso soup.

 

 

Let’s talk about the Ingredients for Miso Soup with Bok Choy.

Miso paste: There are mainly three varieties of miso paste: white miso, red miso, and mixed miso. Each type of miso has particular flavors, and that is suited to use in different recipes. In this recipe, I use white miso paste.

Kombu is an edible sea vegetable. Hailing from Japan, kumbo is one of the three main ingredients in ‘dashi’ broth as a flavor enhancer. You can locate it dried, pickled in vinegar, or fresh at your local International Stores, Asian markets, and sometimes in grocery stores, depending on your location.

Shiitake mushrooms are edible mushrooms that are native to East Asia. They range from tan to dark brown with caps that grow between two and four inches. Shiitake mushrooms are fungi that grow on decaying hardwood trees. About 80 to 85 percent of shiitake are grown in Japan, although the United States, Canada, Singapore, and China also produce them.

Bonita flakes are simmered, smoked, and fermented skipjack tuna. It is also known as Katsuobushi. Shaved katsuobushi (Bonita) and dried kelp—kombu are the main ingredients of dashi, a broth that forms the basis of many broths, soups, and sauces.

 

 

Miso Soup with Bok Choy

 

Ingredients for Miso Soup with Bok Choy

  • Two 6-inch square pieces of kombu

  • Twelve cups cold water

  • Six dried shiitake mushrooms or fresh

  • One cup bonito flakes

  • Two-ounces organic silken tofu diced

  • Six-tablespoons white miso paste

  • Six-Baby Bok Choy slice

  • Three scallion onions sliced

 

 

 

Miso Soup with Bok Choy

 

 

Directions for Miso Soup with Bok Choy

  1. 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)

  2. 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.

  3. 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.

  4. 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.

  5. Cut the organic tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.

  6. 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)

  7.  Cook on low to medium heat for another 5 to 6 minutes and serve. Do not let boil!

 

 

Miso Soup with Bok Choy

AVOID BOILING MISO!

The number one mistake! The aromatic qualities of miso and some of the nutritional benefits are damaged when boiled. Incorporate it into the broth at the final cooking stage, either over a gentle simmer or heat turned off. If the miso starts cooking and is boiled, the flavors lose their subtle sweet and savory tones, along with any health benefits.

 

 

 

 

Miso Soup with Bok Choy

Miso Soup with Bok Choy

hmccallum
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
5 from 36 votes
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Soup, Stock
Cuisine American, Japanese
Servings 8 Servings
Calories 234 kcal

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

Instructions
 

  • 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.

Notes

AVOID BOILING MISO!

The number one mistake! The aromatic qualities of miso and some of the nutritional benefits are damaged when boiled. Incorporate it into the broth at the final cooking stage, either over a gentle simmer or heat turned off. If the miso starts cooking and is boiled, the flavors lose their subtle sweet and savory tones, along with any health benefits.

 
 
 
 
 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 234kcalCarbohydrates: 23gProtein: 32gFat: 2gPolyunsaturated Fat: 1gCholesterol: 20mgSodium: 984mgPotassium: 1895mgFiber: 8gSugar: 9gVitamin A: 28205IUVitamin C: 286mgCalcium: 697mgIron: 6mg
Keyword Baby Bok Choy, Miso Soup, Miso Soup with Bok Choy
Tried this recipe?Let us know how it was!

 

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35 Comments

  • Reply
    Petro
    February 7, 2022 at 7:43 am

    I’ve always wanted to try Miso Soup! This was so delicious and easy to make. I cannot wait to make it again!

  • Reply
    Moop Brown
    February 7, 2022 at 3:18 am

    Miso soup is such a simple recipe yet one of my favorites. I Loved your take on it! I will be making this recipe again and again!

  • Reply
    Katie Crenshaw
    February 6, 2022 at 9:53 pm

    They make a soup like this at one of the restaurants I love. This recipe is even better. So glad I can make it at home. YUM!

  • Reply
    Amy Liu Dong
    February 5, 2022 at 3:34 am

    I like a good soup like this. It was so delicious and so easy to make. I will def make this Miso Soup with Bok Choy for everyone again!

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