Hearty Shiitake Mushroom & Miso Soup
adapted from Tyler Florence
This recipe is easy, delicious and completely nutritious. We served it at the fall cleansing retreat and at the recent winter retreat. My favourite method includes the garlic and onions, but it was surprisingly delicious with the leeks. There was not a drop left!
Prep Time: 15 min
Cooking Time: 40 min
6 to 8 servings
Ingredients:
- 1 bunch scallions, sliced thin, white and green parts separated (we used leeks instead)
- 1 (1-inch) piece fresh ginger, chopped
- 3 cloves garlic, chopped (we didn’t use this time — but garlic lovers: go crazy)
- 2 tablespoons toasted sesame oil
- 8 cups water
- 3 (6-inch) pieces dried kelp (kombu)
- 3 ounces dried shiitake mushrooms
- 1/2 cup light miso (we used brown rice/soy)
- 1 pound baby bok choy, cut in quarters
- 8 ounces firm tofu, cut into small cubes
Directions:
In a large soup pot over medium heat add the scallion (or leeks) 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 some bonito flakes if you like this Japanese-style dried fish). 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. Serve extra soy sauce or Bragg’s fermented soy on the side.
*Note: If you boil the miso, its nutrients and enzymes are lost.
