This bok choy and shiitake mushroom soup recipe relies on red miso, rice vinegar, sesame oil, ginger, garlic and scallions to create a brothy, comforting bowl of soup.
When I was growing up, we never bought vegetable broth or bouillon cubes. We would finish a dish by adding miso at the end of cooking. For a time, I stopped using it, but I’ve found myself coming back to it. This vegan shiitake mushroom soup was a good excuse to make it the star. It doesn’t take much to add an umami dimension to your meal’s flavor profile, just a teaspoon or two.
As a variation, serve this soup with ramen noodles.
Miso Shiitake Soup with Tofu and Bok Choy
1 ½ Tbsp sesame oil
4 scallions, chopped
1 inch fresh ginger, peeled and chopped
3 garlic cloves, coarsely chopped
¼ cup rice vinegar
¼ cup reduced sodium tamari
4 cups fresh shiitake mushrooms, sliced
3 ½ cups boy choy, chopped
3 cups water
2 tsp red miso
12 ounce package of extra firm tofu, drained and cubed
Hot sauce, to taste
1. In a large heavy pot or dutch oven, heat sesame oil over medium-high heat and add scallions, garlic, and ginger. Sauté for 3 minutes. Add rice vinegar and allow it to reduce (1-2 minutes).
2. Add tamari and shiitakes, and saute over low heat for 3-5 minutes. Add bok choy and water, and bring to a boil. Once boiling, turn down and simmer for 10 minutes with the lid on. After simmering, remove the lid–stirring in the miso, tofu and hot sauce. When the miso is well incorporated, taste and adjust seasonings. Serve with scallions on top.