Ingredients

1 bunch scallions, sliced thin, white and green parts
separated
1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
3 (6-inch) pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters

8 ounces firm tofu, cut into cubes

Instructions

In a large soup pot
over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1
minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito
flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the
kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer
gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok
choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5
minutes. Ladle into bowls and garnish with the reserved green parts of scallions. You can
also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp
Soba Noodles.