Charred Shanghai Bok Choy Miso Soup with Asian Veggies
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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)
Instructions
  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 https://www.foodbloggersofcanada.com/charred-shanghai-bok-choy-miso-soup-with-asian-veggies/