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Miso Soup With Shiitake Mushrooms And Baby Bok Choy‏ Recipe


INGREDIENTS:

  • 1 tablespoon sesame oil
  • 150 g shiitake mushrooms, stems removed, caps sliced
  • 1 clove garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 4 cups vegetable broth (alternatively use dashi, a Japanese soup stock powder, available at Asian food markets) (1 litre)
  • 5 green onions, finely chopped
  • 1 medium carrot, cut into matchsticks
  • 3 tablespoons miso paste (fermented soybean paste, available at Asian food markets)
  • 4 or more heads baby bok choy, trimmed, cut into bite-size pieces (ca. 300 g)
  • handful cilantro leaves, as garnish

INSTRUCTIONS:

  1. Heat oil in a large sauce pot over medium-high heat. Add mushrooms, garlic, ginger and toss to coat. Cook, stirring once or twice, until mushrooms are slightly browned on edges, about 5 minutes.
  2. Add vegetable broth (or 1 package instant dashi, if using) and stir in the green onions, and carrots. Bring to a soft boil and then reduce heat to low, simmer for 2 minutes. Stir in the miso paste, then add the bok choy and cook until bok choy is wilted; another 2-3 minutes.
  3. Ladle soup into bowls and garnish with cilantro. Serve immediately.

Notes:
If fresh shiitake mushrooms aren’t available, you can used dried; just soak them for at least 30 minutes until soft enough to slice. And if bok choy isn’t your thing, any greens can be substituted here: spinach, Swiss chard, kale, whatever you like.


Source: Whole Food Republic

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Miso Soup With Shiitake Mushrooms And Baby Bok Choy‏ Recipe Miso Soup With Shiitake Mushrooms And Baby Bok Choy‏ Recipe Reviewed by Jarvis Mann on 11:55 AM Rating: 5

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