Miso Soup With Bok Choy Food

MISO SOUP WITH BOK CHOY

Steps:

• Heat the toasted sesame oil in a large skillet. Add the tofu and sauté until browned, then add the bok choy and sauté until softened. Set aside.
• Combine the miso broth, water, soy sauce and black pepper in a large stock pot. Add the sautéed tofu and bok choy, beech mushrooms, green onions to the pot.
• Simmer over medium heat for 15 minutes to combine flavors.

MISO SOUP WITH BOK CHOY

Steps:

• Rinse the kombu and the dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add the 12 cups water, and allow to soak for 1 hour. (if using fresh shitake mushrooms, clean with a damp paper towel and do not soak them)
• After soaking the kombu and dried shitake mushrooms, place the stockpot over medium heat, and let the stock cool to a simmer. Remove out the kombu, increase the heat to high and bring to a boil.
• Once ingredients are boiling, reduce the heat to a low heat setting and add the bonito flakes. Simmer them for about 20 minutes, stirring occasionally.
• Strain the resulting dashi stock into a medium-sized saucepan to make your miso soup reserve the shiitake mushrooms and place the soup over medium-low heat. Add the baby bok choy at this time.
• Cut the organic tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
• Add the tofu and scallions. Slice a couple of your shiitake mushrooms and add those to the pot as well. (If using fresh mushrooms, they may be placed in stockpot at this time)
• Cook on low another 5 to 6 minutes and serve.

MISO SOUP WITH TOFU, BOK CHOY, AND SCALLIONS

Steps:

• Gather the ingredients.
• In a large saucepan or stockpot, bring the dashi or stock to a simmer over medium-high heat but do not boil. Combine the white and red miso in a small dish, then add 1 1/2 cups of the hot dashi and whisk to combine. Set aside.
• Simmer the dashi for 5 minutes more. Gently stir in the tofu and simmer for another 5 minutes. Again, do not boil! Add the baby bok choy, scallions, and miso mixture, and cook for another 5 minutes, or until the bok choy is slightly wilted but still bright green.
• Serve immediately while hot, taking care to stir before serving as the miso will settle.
• Enjoy.

ASIAN RICE-NOODLE SOUP WITH BOK CHOY

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.