Bok Choy Miso Soup
I love meals that seem complicated but are really very simple. This miso soup is ready in under an hour and tastes just like takeout. So to keep with the simple side of things, let's get to the recipe:
- 64 oz of vegetable broth (2 boxes)
- 1/2 c. of sliced mushrooms (more if you're into that kind of stuff)
- 1 1/2 c. of other veggies and/or tofu (I experimented with cauliflower, butternut squash and broccoli in this one. Go with just tofu and mushrooms for a more traditional miso)
- Juice from 1/2 a lime
- 1 tsp finely chopped ginger or ginger powder
- Pinch of salt
- 1/4 c. Miso
- 2 baby bok choys
- Rice noodles
- In a large pot, bring vegetable stock, veggies, lime juice, ginger and a pinch of salt to a boil and then lower to medium heat for 20 minutes. (Longer if using hearty veggies. Cook until they are tender)
- In a separate pot, cook rice noodles according to your specific brands instructions. Drain and set aside to add to bowls of miso at the end.
- Remove 2 tbsp of vegetable stock and add to a bowl with your miso. Mix together until there are no clumps and then add mixture back into your large pot of veggie stock.
- Steam bok choy in a steamer or in a metal strainer over a simmering pot of water for about 5-6 minutes.
- Serve veggie miso with noodles, bok choy and chives on top.