Charred Shanghai Bok Choy Miso Soup with Asian Veggies
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
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)
  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.
Recipe by Food Bloggers of Canada at