There’s something about a warm bowl of miso soup that feels like an instant hug—comforting, light, and deeply nourishing. This version features tender baby bok choy, giving the classic Japanese soup a gentle crunch and a subtle earthiness that pairs beautifully with the savory miso broth. It’s quick enough for a weeknight and satisfying enough to be part of your regular rotation of healthy sides. Whether you're exploring asian soup recipes or just looking for a simple way to use up leftover asian vegetables, this miso soup delivers balanced flavor with minimal fuss.
This miso soup is a cozy starter or a light main when paired with steamed jasmine rice and grilled teriyaki salmon. You can also serve it with veggie side dishes like roasted eggplant or sautéed snap peas. It makes an ideal addition to asian cabbage recipes or any spread of asian veggie sides. For a more filling meal, consider adding soba noodles or dumplings on the side.
Absolutely. Regular bok choy or even Shanghai bok choy works well. Just chop into smaller pieces for even cooking. This recipe also fits perfectly among boo choy recipes or pakchoi recipe collections.
Yes! They’re essentially the same veggie—one just happens to be more tender and delicate. Whether you call it pak choi, bok choy, or choy, it’s a staple in many asian vegetable recipes and chinese cooking.
You can skip it or replace it with cooked chicken or shrimp. It’s flexible and still keeps the soup in the realm of healthy sides and balanced meals.
You can bulk it up with rice noodles, carrots, or even spinach. If you're into exploring japanese vegetable recipes or chinese recipes, this is a great base to play around with different asian vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently without boiling to keep the miso flavor intact.
