This miso soup is bursting with flavor with freshly grated ginger, scallions, miso and lime to make a delicious and aromatic broth. Miso is a paste made from fermented soy beans that is used in Japanese cooking to flavor soups and sauces. Because the miso is fermented it can contribute to gut health.
Bok Choy is a wonderful plant-based source of calcium, folate, and vitamin A, C, and K. It is also a good source of iron and potassium. Mushrooms are a great source of fiber, antioxidants and B-vitamins.
RECIPE PDF:
Number of Servings: Makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 tbsp olive oil
1 tbsp freshly grated ginger
4 scallions, whites and greens separated and thinly sliced
3 garlic cloves, minced
4 oz mushrooms of choice, sliced
1 sweet potato, peeled and diced
4 oz buckwheat, soba, or udon noodles
2 heads baby bok choy, sliced vertically into 1/2 inch pieces
1/2 cup sweet white miso (I like miso master brand)
Lime juice to taste
Salt to taste
Tools You Will Need
Medium saucepan
Whisk
Instructions
1) In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic, and a pinch of salt. Cook until fragrant, about 2 minutes. Add mushrooms and cook until tender, about 3-5 minutes. Add sweet potato and toss to coat.
2) Add 6 cups of water and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, 6-8 minutes.
3) Meanwhile, cook noodles according to package directions. Drain and rise with cold water, set aside.
4) Add bok choy to soup and cook until leaves are just wilted, about 2 minutes.
5) Remove 1 cup of hot broth and whisk with miso in a separate bowl until miso is dissolved. Return to main soup pot.
6) Divide noodles into bowls and spoon broth over top. Add lime juice and season with salt to taste. Serve with scallion greens and lime wedges.
Original source for recipe unknown. Contact for credit.
Notes
Pairs well with fried tofu
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Nutrition Facts
