Miso Soup with Tofu, Bok Choy and Mushrooms (and how to make dashi)
Warm Your Soul with Comforting Miso Soup: A Japanese Classic
Looking for a light yet satisfying meal? Or perhaps a gentle starter to a Japanese feast? Look no further than Miso Soup! This traditional Japanese soup is incredibly flavorful, packed with nutrients, and surprisingly easy to make at home. Our recipe for Miso Soup with Tofu, Bok Choy and Mushrooms delivers authentic taste with fresh ingredients, perfect for a weeknight dinner or a cozy weekend meal.
Why You’ll Love This Miso Soup Recipe
- Umami Rich: The combination of dashi, miso paste, and mushrooms creates a deeply savory and satisfying umami flavor.
- Quick & Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Nutrient-Packed: Bok choy, tofu, and mushrooms offer a good source of vitamins, minerals, and protein.
- Versatile: Feel free to customize this soup with your favorite vegetables and proteins!
What is Dashi?
Dashi is the foundation of many Japanese soups and dishes. It’s a simple stock made from kombu (dried kelp) and katsuobushi (dried bonito flakes). While you can find instant dashi granules, making it from scratch elevates the flavor significantly. Don’t be intimidated – it’s easier than you think!
Ingredients Spotlight
- Kombu: Provides a subtle oceanic flavor and essential minerals.
- Miso Paste: The heart of the soup, offering a salty, savory, and fermented flavor. White miso is used in this recipe for a milder taste, but feel free to experiment with different varieties.
- Tofu: Adds protein and a creamy texture.
- Bok Choy: A leafy green that wilts beautifully into the soup, adding a touch of freshness.
- Mushrooms: Shiitake and enoki (or shimeji) mushrooms contribute a wonderful earthy flavor and texture.
Frequently Asked Questions
Q: What is the best type of miso paste to use?
A: White miso (shiro miso) is a good starting point for beginners, as it has a milder flavor. Red miso (aka miso) is stronger and more robust. You can also blend different types to create your preferred flavor profile.
Q: Can I use dried wakame seaweed instead of bok choy?
A: Yes, wakame is a traditional addition to miso soup. Use about 1 tablespoon of dried wakame, rehydrated in water before adding to the soup.
Q: Can I make the dashi ahead of time?
A: Absolutely! Dashi can be made ahead of time and stored in the refrigerator for up to 3 days.
Q: I’m vegetarian/vegan, can I still make this soup?
A: Yes! Omit the katsuobushi when making the dashi and use a vegetable-based dashi instead. Ensure your miso paste is vegan-friendly (some may contain fish products).
Let’s Get Cooking!
This Miso Soup with Tofu, Bok Choy and Mushrooms is a delightful and nourishing meal that will warm you from the inside out. Gather your ingredients, follow our easy instructions, and enjoy a taste of Japan in your own kitchen!
Miso Soup with Tofu, Bok Choy and Mushrooms
Ingredients
- 30cm squared Kombu Approximately 40gms
- 4 cups Water
- 0.5 cup Katsuobushi Loose
- 3 cups Dashi Prepared
- 3 Tbs Miso paste White miso used, any type will do
- 1 handful Bok choy Roughly chopped
- 150 gms Soft tofu
- 2-3 Shiitake mushrooms Sliced
- 1 handful Enoki or Shimeji mushrooms
- 1 Spring onion Thinly sliced
Instructions
- Prepare the dashi: Combine kombu and water in a pot. Bring to a simmer, then remove the kombu. Add the katsuobushi and simmer for a few minutes. Strain the dashi.
- In a pot, combine the prepared dashi and miso paste. Stir until the miso is dissolved.
- Add the shiitake and enoki/shimeji mushrooms to the pot and simmer until softened.
- Add the bok choy and tofu. Simmer for a few more minutes until the bok choy is tender.
- Garnish with sliced spring onion and serve immediately.
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