Recipe: Bok Choy Miso Soup

I was watching the Food Network today when “Chinese Made Easy” came on. I usually give it only half of my attention since I do homework while the television on. Anyways, Ching-he Huang made this really interesting dish, and since I had miso left over from HB’s trip last month…I thought, “Why not?”

 

Ingredients*:

  • Tofu
  • Mushrooms of choice (I used baby bella)
  • White miso paste
  • Bok Choy

Directions

  1. Put a pot of water on the stove according to how much you make. (This is a quick soup so not much water will boil off)
  2. Once it comes to a boil, add the miso paste to taste. Be sure it is completely dissolve miso fully.
  3. Once the water comes back to a boil, add mushrooms and tofu. Boil for 2-3 minutes.
  4. Add bok choy. Boil another 2-3 minutes (you just want them to wilt).
  5. Serve alongside a bowl of rice and eat well!

*There are no measurements here because you can add as much as you like!

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