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Ok, ok, I know we’re still technically in summer and you’re probably thinking, soup? But I tell you, this soup is delicious and so amazingly simple that it’s a must try. I happened into some gorgeous baby bok choy this weekend at the Farmer’s Market and got so excited. I just couldn’t pass up these adorable little bundle of green stems and leaves! At first I immediately thought, tofu stir fry. But then, last night as I was rummaging through the kitchen for some inspiration, I found some white miso paste and mushroom broth and it hit me-SOUP! Enjoy!

Bok Choi Miso Soup
1 qt. Mushroom Broth (not soup)
2 C Water
1 Red Onion, sliced
3-4 Tbsp White Miso
1 block Firm Tofu, cut into cubes
4 baby heads Bok Choy (or 1 large one)
1/2 C Shitake Mushrooms, sliced
Olive Oil
Sesame Seeds
Soy Sauce (optional)
Sriracha (optional)

Warm up large soup pot with medium heat and a splash of olive oil. When pot is hot, add onions and a dash of salt. Cook until translucent. Add mushrooms and coat in oil. When mushrooms have started to wilt a bit add the broth and water and give a little stir. Whisk in miso to break up any clumps. Bring to a boil (only for a minute) and then low heat to simmer. Add tofu and bok choy. Cook for another 5-10 minutes until bok choy is wilted. Serve immediately! Sprinkle on sesame seeds and add a dash or soy sauce or Sriracha sauce for a little kick! Enjoy friends!