Quick Shiitake + Bok Choy Miso Soup
I lean on soups like this when the weather gets cool and you need something quick and warming. Miso offers great flavor too. Even if you’re a soup novice, you can definitely make this delicious bowl.
1 tbsp coconut oil
2 stalks green onion, chopped
1 tbsp brown miso paste
Water, or broth of your choice
1-2 tbsp soy sauce (or coconut aminos)
1 cup shiitake mushrooms
4 baby bok choy, washed, and quartered length-wise
8 oz rice noodles
Sesame seeds (for topping)
Heat coconut oil in a large pot
Once hot, add green onion and sauté for a few minutes
Add miso and break up with a wooden spoon, mix with onion
Add mushrooms and bok choy, stir well, simmer for a few more minutes
Add water, or broth (enough to cover vegetables by ½ to 1 inch (depending on how much broth you like), bring to boil
Reduce heat to low, simmer for 3 minutes
Add rice noodles, cook for 3 minutes, stir occasionally
Serve and top with sesame seeds
Best in: Fall, Winter
Best for: Suitable to all doshas
If you have any soy sensitivities, try using coconut aminos in place of soy sauce, and chickpea-based miso in place of traditional rice and soy-based miso.
If you like a more filling soup, add cubed extra firm tofu (marinate for 15 minutes to an hour in chopped ginger and fish sauce, or coconut aminos) while simmering soup and before you add rice noodles.