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Miso Soup with Baby Bok choy

Miso Soup with Baby Bok Choy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Japanese
Servings 2

Equipment

  • Medium saucepan or soup pot You’ll want enough room to simmer everything without crowding.
  • Fine mesh strainer Handy for dissolving miso paste without clumps.
  • Ladle and soup bowls For serving up that cozy goodness.

Ingredients
  

  • 4 cups low-sodium vegetable broth or dashi for traditional flavor
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • 2 baby bok choy also called pak choi, halved lengthwise
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup firm tofu cubed
  • 2 green onions thinly sliced
  • Optional: 1 stalk celery thinly sliced – adds a nice crunch and ties into other celery recipes
  • Toasted sesame seeds or chili oil for garnish optional

Instructions
 

Sauté aromatics

  1. Heat sesame oil in a pot over medium heat. Add garlic and ginger, and sauté for about a minute until fragrant.
    Freshly minced garlic and grated ginger are scattered in the oil

Build your broth

  1. Add the vegetable broth and soy sauce. Bring to a gentle simmer.

Add mushrooms and tofu

  1. Simmer for 5 minutes to let the flavors mingle.

Miso magic

  1. Scoop a bit of hot broth into a small bowl. Stir in the miso paste until smooth, then return it to the pot. Don’t boil once miso is added—keep it just under a simmer to preserve its nutrients and delicate flavor.

Toss in bok choy and celery

  1. Let them soften slightly—about 2-3 minutes. You want the bok choy to be bright green and just tender.

Garnish and serve

  1. Ladle into bowls, top with green onions, and sprinkle with sesame seeds or a dash of chili oil if you like a little heat.