Bok Choy Shiitake Soup

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

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

Bok Choy Shiitake Soup

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).

Bok Choy Shiitake Soup

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.

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