Miso Soup With Shiitakes, Bok Choy, and Soba
Adapted from Soup For Two: Small-Batch Recipes For One, Two or a Few [1] by Joanna Pruess
Notes
If you don't have ponzu sauce, sub soy sauce. Udon noodles can be swapped for the soba; cook 1/2 cup according to the package's instructions.
Ingredients
- 3 ounces soba noodles
1 teaspoon yellow or red miso
2 1/2 cups water
2 teaspoons soy sauce
2 thin slices ginger, peeled and cut into matchsticks
1 clove garlic, thinly sliced
1 small head baby bok choy, cut into 1/2-inch slices
3 large shiitake mushrooms, stems removed, wiped clean, and thickly sliced
1 scallion, white and green parts, thinly sliced, plus extra for garnish
1/2 cup medium tofu, cut into 1/2-inch cubes
1 teaspoon ponzu sauce
Sriracha or other Asian hot sauce, to taste, optional
Directions
- Bring a large saucepan of salted water to a boil. Cook the soba noodles according to the package's instructions. Drain. If using 100-percent buckwheat noodles, rinse them with cold water to remove excess starch.
- Meanwhile, in a small bowl, whisk together the miso and 1/2 cup water.
- In a medium-size saucepan, bring the remaining 2 cups water, soy sauce, ginger, and garlic to a boil. Reduce the heat and simmer for 10 minutes. Add the bok choy, shiitakes, scallions, and tofu, and simmer for 2 to 3 minutes or until the vegetables are wilted. (Be careful when transferring the tofu to minimize crumbling.) Gently stir in the miso, ponzu, and sriracha.
- Ladle into bowls and garnish with extra scallions.
Information
- Category
- Soups/Stews, Clear
- Cuisine
- Japanese
- Yield
- Serves 2