Sometimes, you want a brothy, comforting soup. Today's recipe relies on red miso, rice vinegar, sesame oil, ginger, garlic and scallions to create a memorable meal.
When I was growing up, we never bought vegetable broth or bouillon. We would finish a dish by adding miso at the end of cooking. For a time, I stopped using it, but I've found myself coming back to it. This soup was a good excuse to make it the star. It doesn't take much to add an umami dimension to your meal's flavor profile, just a teaspoon or two.
As a variation, serve this soup over noodles.
Bok Choy Shiitake Soup
1 ½ Tbsp sesame oil
4 scallions, chopped
1 inch fresh ginger, peeled and chopped
3 garlic cloves, coarsely chopped
¼ cup rice vinegar
¼ cup reduced sodium tamari
4 cups fresh shiitake mushrooms, sliced
3 ½ cups boy choy, chopped
3 cups water
2 tsp red miso
1 12 ounce package of extra firm tofu, drained and cubed
Hot sauce, to taste
1. In a large heavy pot or dutch oven, heat sesame oil over medium-high heat and add scallions, garlic, and ginger. Sauté for 3 minutes. Add rice vinegar and allow it to reduce (1-2 minutes).
2. Add tamari and shiitakes, and saute over low heat for 3-5 minutes. Add bok choy and water, and bring to a boil. Once boiling, turn down and simmer for 10 minutes with the lid on. After simmering, remove the lid--stirring in the miso, tofu and hot sauce. When the miso is well incorporated, taste and adjust seasonings. Serve with scallions on top.