When it's cold outside and you're looking for something warm and comforting to make, miso soup with bok choy is just the ticket. This soup is packed with flavor, loaded with veggies and surprisingly easy to make. It's creamy, intensely savory and naturally gluten-free.
Ingredients:
- 2 tablespoons sesame oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons white or yellow miso paste
- 2 tablespoons rice vinegar
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 bunch bok choy, roughly chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup snow peas
- 1/4 cup cilantro, roughly chopped
Instructions:
Heat sesame oil in a large pot over medium heat. Add onion and garlic, cook for 2 minutes until fragrant. Add ginger and cook another minute. Add miso paste, rice vinegar and vegetable broth and stir to combine. Bring soup to a gentle simmer and cook for 5 minutes. Add soy sauce then add bok choy, mushrooms and snow peas. Simmer another 5 minutes. Remove from heat and stir in cilantro. Serve miso soup hot with extra fresh cilantro if desired.
Miso soup with bok choy is a delicious and nourishing winter meal. Loaded with nutrients and flavor, this warm and comforting soup is sure to be a hit with the whole family. Make a big batch and enjoy the leftovers for lunch the next day. Enjoy!
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