Miso Soup with Asian Greens | Food Bloggers of CanadaThis post is made possible by a partnership with Half Your Plate.

Soup is universal comfort food, whether it's a big bowl of hot chicken noodle soup, a steaming bowl of pho, the university staple of ramen or, in today's case, Charred Shanghai Bok Choy Miso Soup with Asian Veggies.

The great thing about soup is, as long as you start with a good stock base, the sky's the limit. You can toss in whatever you like. You can clean out the fridge of all those veggie odds and ends, you can experiment with your proteins, you can even make the colour match your mood: a fiery red tomato soup, a deep burgundy borscht or a bright, fresh green soup to celebrate spring (we don't recommend the blue soup that Bridget Jones made though!).

This month, Jason Lee from Shut Up and Eat has created a fresh, green Charred Shanghai Bok Choy Miso Soup with Asian Veggies for us to show you just how easy (and FAST) it is to get a big bowl of soup on the table while packing half your plate with vegetables.

All the Asian veggies in this recipe cook up exceptionally fast. Charring the Bok Choy adds another level of flavour. Keeping miso paste in your fridge will mean you've always got the means to make a fast bowl of soup.

For storage, nutrition and shopping tips, check out these links for Bok Choy, mushrooms, and cabbage.

Slurp up and enjoy!

Charred Shanghai Bok Choy Miso Soup with Asian Veggies
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Asian
Serves: 6
  • 6 cups dashi stock (substitute chicken or vegetable stock)
  • 5 tablespoons white miso paste
  • 5 tablespoons hot water
  • 3 heads of Shanghai bok choy sliced in half lengthwise.
  • ½ cup sliced shiitake mushrooms
  • 1 cup trimmed enoki mushrooms
  • 2 cups shredded Napa cabbage
  • ¼ cup sliced green onion (reserve some for garnish)
  • 1½ cups ½ inch cubes of firm tofu
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame seeds for garnish (optional)
RELATED:  #LentilsLoveVeggies Twitter Party!
  1. Bring stock to a boil. In a small bowl, whisk miso paste with hot water into a slurry and add it to the stock and boil for 5 to 6 minutes.
  2. Add mushrooms, tofu, green onions and cabbage, reduce heat and simmer for 5 minutes.
  3. Meanwhile, preheat pan or grill on medium-high. Brush the cut side of the bok choy with oil and char for 5 minutes.
  4. Place the charred bok choy into serving bowls and ladle soup over.
  5. Garnish with sliced green onions and sesame seeds. Serve hot.

Celebrate Rhubarb and Peas


Don't forget every month Half Your Plate features one fruit and one vegetable. For April the spotlight shines on Rhubarb and Peas.  Rhubarb is coming into season across Canada so be sure to look for it in stores very soon. BC usually sees it first and then it moves across Canada as the weather warms up.

Looking for rhubarb recipes? Check out our great recipes ideas: sweet, savoury and even rhubarb drinks!

Peas are ridiculously easy to add to any meal — they're especially great when tossed in with grains like rice, couscous, quinoa and pastas. Keep a big bag of frozen peas in the freezer and throw a handful in a few minutes before the dish has finished cooking — an easy way to fill half your plate! Here are a few recipes ideas to try:


Categorized:: Food & Drink, Recipes, Half Your Plate

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