Mushroom and Bok Choy Miso Soup

Soup, soup, soup. Can’t stop, won’t stop. Soup season is the best season. Hence the flurry of soup recipes on the blog lately. They’re so simple to make and honestly so warming and filling. The best part is most soups are a one pot stop, so its easy cleanup. This soup is so easy to make and can be done in less than 30 minutes. This asian inspired soup  is filled with umami, especially from the miso and kombu. 

Kombu is dried kelp/seaweed. You can find it at most Asian stores, but we bought ours here on Amazon. It’s a simple ingredient but it adds so much flavor. In fact, whenever you go to Japanese and Chinese restaurants, and you’re sitting there trying to figure out how their soup/broth/dashi has so much flavor. The not-so-secret ingredient is kombu!

Ingredients:

  • Baby bella mushrooms (20 oz, sliced)
  • Baby bok choy (3)
  • Kombu (1 4 inch piece)
  • White Miso Paste(1.5 tablespoon)
  • Chili Garlic Sauce (1-2 teaspoon)
  • Soy Sauce (1 teaspoon)
  • Toasted sesame oil (1 teaspoon)
  • Rice vinegar (1 teaspoon)
  • Salt
  • Olive Oil (1.5 tablespoon)
  • Water (3 cups)

Recipe: (4 servings)

  1. First prep your bok choy. Chop the end (core) off and separate the leaves. Then rinse the leaves and set aside.
  2. In a large pot,  heat 1 tablespoon of olive oil on medium high heat. Once the oil is hot, add the mushrooms and cook until they reduce (about 6-8 minutes). The mushrooms will likely release a lot of water, which is great because it adds to the flavor of the broth.
  3. Once the mushrooms have reduced to about half their size, you can add 1 cup of water. Increase the heat to high and once the water is boiling, you can add the miso paste. Let the miso paste dissolve by stirring frequently. 
  4. At this point, you can add the kombu and the remaining 2 cups of water. Allow the broth to come to a simmer. 
  5. Add the chili garlic paste (add more if you want it spicy), rice vinegar, sesame oil, soy sauce and stir. Add salt to taste. 
  6. You can now add the bok choy leaves to the broth. They should take about 1-2 minutes until they are wilted through. At that point, you can turn the heat off.
  7. Serve in large bowl.  Ensure that you remove the kombu from the broth. It is edible but it can be a bit overpowering to get a giant sheet of kombu in a bowl of soup. So I removed it and set it aside. 2 minutes later it was gone, my husband ate it. He thought it was a delicious pre-dinner snack. 

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