Umami Miso Soup with Baby Bok Choy

This soup is a dream come true.
Quite literally.

Vegan. Gluten Free. 

Images of this soup started coming to mind about two weeks before I actually cooked it. We bought the Bok Choy, miso, tofu and scallions on a hunch, and then it came to fruition in this savory, comforting, flavorful, filling meal.

This recipe will make 4 big bowls of soup!

This will take you about an hour from start to finish, including prep time.

You will need:

Cooking oil
1 small white onion, diced
4-5 cloves of garlic, minced
1/2 cup mini portobello mushrooms, stems removed and sliced
1/2 roasted nori sheet, torn into small pieces
2 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/8 cup tamari sauce (or soy sauce for non GF)
6 cups water
2 Tbsp white miso paste
2 bundles of mung bean noodles
3-4 baby bok choy, bottoms trimmed, sliced in half, rinsed and outer leaves removed
8 ounces extra firm tofu, drained
Sliced scallions, to garnish

How to make your soup:

1.) In a large pot, heat a few Tablespoons of your favorite cooking oil* over medium heat. Add onion, garlic and mushrooms to oil and sauté until aromatic and very soft, about 10-15 minutes.
2.) Add in the nori pieces, salt, pepper, red pepper and tamari sauce. Mix together well and make sure everything is coated in tamari sauce.
3.) Add water, stir and bring to a boil. Lower heat to a simmer for an additional 20 minutes to extract all flavors.
4.) While your broth is simmering, cut the drained tofu into very small cubes. Sauté in a separate pan with a small amount of cooking oil until all sides are browned. Salt lightly and set aside.
5.) After simmering, all ingredients in the water should be very soft. Remove all ingredients from the water by either scooping all vegetables out of the broth or straining broth into a bowl and transferring back into the pot.
6.) Once your broth is strained and clear, keep it on a low heat. Taste to test spices and adjust salt if needed.
7.) Add white miso paste to broth and whisk vigorously to dissolve.
8.) Add mung bean noodles and halved baby bok choy to soup and allow to sit on low heat for five minutes to soften.
9.) When the mung bean noodles and baby bok choy are softened and slightly al dente, your soup is ready! Scoop broth, noodles and baby bok choy into soup bowls and garnish generously with sautéed tofu and sliced scallions

**option to garnish with sriracha or extra crushed red pepper for a spicy kick**

*I primarily use avocado oil


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