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Bok Choy Soup Recipe

Bok Choy Soup
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Bok Choy and Tofu Miso Soup

Ingredients

Scale
  • 1 lb baby bok choy, chopped
  • 1 cup firm tofu, cubed
  • 4 cups vegetable broth
  • 3 tbsp miso paste
  • 1 cup sliced shiitake mushrooms
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp Sriracha sauce (optional)
  • Cooked rice or noodles (optional, for serving)

Instructions

  1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  2. Add bok choy, mushrooms, and green onions. Cook for 3-4 minutes until vegetables are slightly tender.
  3. Pour in vegetable broth and bring to a simmer. Reduce heat to low.
  4. In a small bowl, mix miso paste with a few tablespoons of hot broth until smooth. Add the miso mixture to the pot, stirring well.
  5. Add tofu, soy sauce, rice vinegar, and Sriracha (if using). Simmer for an additional 5-7 minutes.
  6. Adjust seasoning to taste. If desired, serve over cooked rice or noodles.

Notes

Feel free to customize the soup by adding other vegetables like carrots or baby corn. Adjust the spice level by increasing or decreasing the amount of Sriracha according to your taste preferences. This soup is best enjoyed fresh but can be refrigerated for up to 2 days.

Nutrition

Keywords: Bok Choy Soup

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