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.
