Bok Choy Soup With Garlic And Ginger
This bok choy soup with a garlic and ginger broth is satisfyingly cozy without sacrificing nutritional value. A rich broth made with dried shiitake mushrooms, miso, garlic and ginger is the base for this comforting soup. Add udon noodles, woodland mushrooms, bok choy and tofu for a warm, nourishing meal.
Ingredients
- ½ cup dried shiitake mushrooms
- 1 tablespoon oil such as vegetable or sesame oil
- 1 bunch green onions white and green part separated
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated or minced
- 5 cups vegetable broth
- 2 tablespoons white or yellow miso paste
- 8 ounces mushrooms sliced (such as shiitake or cremini)
- 2 heads bok choy chopped
- 8 ounces udon noodles cooked according to package instructions
- 8 ounces extra firm tofu drained and cubed
- 4 scallions sliced
- 2 tablespoons sesame seeds toasted
Instructions
- Put the mushrooms into a measuring cup and pour 1 cup of boiling water over them. Allow them to soak for at least 30 minutes, or you can leave them for several hours if you prefer. After soaking, take out the mushrooms from the water and get rid of the stems (if any) before cutting them into thin ⅛-inch slices. Keep them aside. Filter the soaking liquid and keep it for later use in the soup.
- Start by cutting off the end of each green onion, which will divide the white part from the green part. Reserve the green part for later use as a topping, chopped into small pieces. At the same time, finely chop the white part of each green onion.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the white part of the green onion, ginger and garlic and saute for 1-2 minutes, or until the garlic is fragrant.
- Add the vegetable broth and reserved shiitake mushroom liquid to the pot and bring to a boil. Reduce the heat and let the broth simmer for 10 minutes to allow the flavors to meld.
- In a small bowl, whisk the miso paste with ½ cup of hot broth until smooth. Add the miso mixture to the pot and stir to combine.
- Add the noodles, chopped bok choy and mushrooms to the pot and simmer for another 5 minutes or until the bok choy is wilted and the noodles are tender.
- Top with the cubed tofu, sliced scallions, and toasted sesame seeds.
- Serve hot and enjoy!
Notes
Storage Instructions:
To store any leftover bok choy soup, first allow the soup to cool to room temperature. Then, transfer the soup to an airtight container, like a plastic or glass container with a tight-fitting lid. Label the container with the date, and store it in the refrigerator for up to 3-4 days.
If you need to store the soup for a longer period, you can freeze it in a freezer-safe container for up to 3-4 months. When reheating the soup, heat it on the stove or in the microwave until it reaches a safe temperature of 165°F (74°C).
Nutrition
Calories: 400kcalCarbohydrates: 62gProtein: 23gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 2488mgPotassium: 1482mgFiber: 10gSugar: 15gVitamin A: 19579IUVitamin C: 194mgCalcium: 522mgIron: 5mg
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