Mellow Miso Soup with Bok Choy and Tofu

Please share if you love it!

Miso Soup

This week is all about Asian flavors in our house.

Earlier in the week I served a crunchy Asian cabbage salad with garlicky poached chicken on the side, and yesterday a sweetly mellow miso soup.

I would love to say that I have any formal training cooking Asian cuisine, but that wouldn’t be true. I’m afraid my style is definitely my own, with lessons learned from fellow food bloggers like Nami at Just One Cookbook, and Jaden over at Steamy Kitchen.

That’s okay. My limited cooking skills in this arena don’t seem to be a problem for my family and friends, so I’ll just keep following Nami and Jaden and learn as I go.

Miso Soup

And while I’ve made plenty of salads and stir fries, I’ve yet to try my hand at miso soup.

If you aren’t familiar with this fermented soybean paste, Miso has a mellow earthy flavor. Slightly sweet, if you ask me. I’ve enjoyed it in salad dressings, and when it’s served in soups at restaurants, so I decided it was time I made my own.

Miso Soup

I added bok choy, carrots and mushrooms from my CSA to get my veggies in for the day, then tofu. I couldn’t resist seeing if I could slip tofu by Mr. Mike if it was hidden in a soup full of veggies.

Miso Soup

Needless to say, by the time I sprinkled green onion and drops of savory sesame oil on top of Mike’s soup, he was a happy guy. Not one word about tofu floating in his bowl, and not a drop of soup left either!

Keep in mind that miso is high in sodium, so you don’t find me adding salt to this pot. Besides, there was plenty of flavor without it.

That’s my first attempt at making my own miso soup folks! I’d love your feedback, so be sure and leave a comment. Enjoy!

~Kristi

Miso Soup with Bok Choy and Tofu

Serving Size: 6 - 2 cup servings

 Miso Soup with Bok Choy and Tofu

Shake It Up! Add ginger or garlic for a spicy soup. Any vegetables you have on hand would work in this soup. Spinach, kale, celery, zucchini.

Ingredients

  • 32 ounces low sodium vegetable broth
  • 6 cups water
  • 2 cups carrots, cut on the diagonal
  • 2 medium bok choy, sliced and leaves separated from stems
  • 4 cups mushrooms, quartered
  • ½ cup miso paste
  • 4 ounces firm tofu, cubed
  • 1 cup green onion, sliced
  • 1 tablespoon sesame oil
  • 1 cup cilantro, leaves for garnish

Instructions

  1. Preheat a large dutch oven over medium high heat.
  2. Add vegetable broth, water and carrots. Bring to a boil and boil for 8 - 10 minutes until carrots are just tender.
  3. Add mushrooms and bok chou. Simmer another 5 minutes until vegetables are just tender.
  4. Add miso and tofu. Simmer for another 3 - 5 minutes to melt the miso into the soup, and warm through the tofu.
  5. Serve topped with scallions, cilantro and a few drops of sesame oil.

Notes

Food energy: 156kcal Weight Watchers Points 4 Saturated fatty acids: 0.80g Monounsaturated fatty acids: 1.46g Polyunsaturated fatty acids: 2.66g Total fat: 4.92g Calories from fat: 44 Cholesterol: -- Carbohydrate, by difference: 22.04g Total dietary fiber: 7.88g Protein: 9.11g Total lipid (fat): 5.41g Water: 703.91g Ash: 7.25g Total sugars: 8.51g Calcium: 140mg Iron: 3.47mg Magnesium: 55mg Phosphorus: 160mg Potassium: 901mg Sodium: 1522mg

http://motherrimmy.com/recipe-miso-soup-tofu-bok-choy/

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Comments

    • says

      I admit, I was amazed my hubby ate two bowls of this soup – tofu isn’t his thing. I think it was that lovely miso that did the trick. Have a good weekend. :)

    • says

      Same with my hubby. I almost left the tofu out, but I like it, so decided to toss it in anyway. Amazingly he ate two bowls without complaint. Either he was starving, or the miso did the trick. :)

  1. says

    I love miso soup. I make one like this and I also add a hard boiled egg. My complaint with miso has been that that the containers were too big. I could never finish it. Trader Joe’s now sells a smaller container—yay.

    • says

      Good to know Mireya. This is the first time I’ve used miso, and you are completely correct. I have a giant container still in the frig. Great idea to add egg. My husband would love it. :)

  2. robin says

    I keep miso in my freezer. Actually I keep almost everything in the freezer .It does not get hard so I can use it with ease. I am new to your site. I love it already.

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