Miso Soup with Bok Choy

Wyatt suggested this healthy quick meal because it is so adaptable to any array of vegetables that may come your way via CSA.

I used bok choy, green garlic, a handful of kale, soba noodles and an egg. But feel free to replace or add any vegetables or protein you have.

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Here is the basic recipe, it makes enough for 2 bowls and takes about 10 minutes to make.

  • 3 ounces dried soba noodles
  • 2 – 4 tablespoons miso paste (to taste I used white miso, I like red too)
  • 4 cups of water or broth
  • 2 – 3 ounces firm tofu or 2 eggs or chicken
  • a handful vegetables washed and chopped
  • 2 or 3 green onions or green garlic (garlic scapes would work too) finely chopped
  • Grated fresh ginger to taste- I used about 2 tablespoons

 

  • Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking,  set aside.
  • In a medium sauce pan bring 4 cups of water or broth to a boil. Reduce the heat to a gentle simmer and add the chopped vegetables, onions and garlic and simmer for 3-5 minutes until they are just cooked.
  • Pour a bit of the hot water (or broth) into a small bowl and whisk in the miso paste – so it thins out a bit and keeps the miso from clumping.

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  • When the vegetables are cooked turn off the heat and stir the miso into the pot. You don’t want to boil the miso because will kill the probiotics in it. Taste, and then add more (the same way) until it is to your liking. Taste and see if it needs any salt, some misos are saltier than others.

Split the noodles and grated ginger between two  bowls, and pour the miso broth over them and divide up the vegetables between the bowls.

Serve and enjoy!

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This entry was posted in 2019, Bok Choy, Eggs, Greens, Recipes. Bookmark the permalink.

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