Photo: Hearty Shiitake Mushroom and Miso Soup Recipe
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
Directions
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
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By gainiac
on March 12, 2013
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Easy to make, tasty miso.
Just an fyi, the Kombu (Kelp has a natural form of MSG in it (it's safe... that adds much umami to the soup. It is important because it is one of the primary ingredients of a dashi, which is the base for this soup.
By dw1ghtfrye_8040041
Foster Pond, IL
on February 24, 2013
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Great great great recipe for those that love the taste of miso soup but want something a bit more than just broth and 3 cubes of tofu. The only issue is that I cannot find dried kelp here in Hooterville, so I used an alternate seaweed. Since you are to remove the kelp, I am not sure what the kelp is suppose to do for the soup. Is there something we can use instead of kelp so I do not have to drive 195 miles to the nearest asian market?
By analia.camarasa...
Huntersville, NC
on January 10, 2013
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This soups tasted like I just walked into an authentic Japanese restaurant. My kitchen smelled Devine and it makes a very hearty meal, all on its own. Bravo Tyler!
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