Miso Soup with Shiitake Mushrooms and Bok Choy
This simple vegan Miso Soup is loaded with shiitake mushrooms and tender bok choy. It's a quick, easy recipe that keeps food waste to a minimum.
Servings 4
Ingredients
- 4 ounces shiitake mushrooms
- 1 sheet dried kelp or kombu about 8 inches x 6 inches
- 6 cups water
- 1/2 teaspoon grated garlic
- 1 teaspoon grated ginger
- 3 cups chopped baby bok choy
- 2 green onions sliced
- 1/3 cup white miso paste
Instructions
- Wipe the shiitake mushrooms clean of any dirt, then separate the stems from the caps. Roughly chop the stems and thinly slice the caps.
- Combine the shiitake stems, kelp, and water in a large saucepan or pot. Place the pot on medium heat until the water just begins to simmer, then reduce the heat to low. Cook at a very low simmer for about 20 minutes. Remove the kelp from the pot and roughly chop once cool. Also ladle out 3/4 cup of the broth and reserve it in a separate bowl.
- Increase the heat to medium high and bring the pot to a gentle boil. Add the shiitake caps, garlic, and ginger and cook until the mushrooms are tender, about 5-6 minutes.
- Add the bok choy and green onions to the pot and cook until tender, about 2-3 minutes.
- Meanwhile, combine the miso paste and reserved broth in a separate bowl. Whisk until the mixture is smooth and the miso has completely dissolved.
- Add the chopped kelp back to the pot, then remove it from heat and stir in the miso mixture. Ladle the soup into bowls and enjoy.