Light Miso Soup with Tofu and Bok Choy

A clear, aromatic miso soup with firm tofu, shiitake and bok choy. It is light, rich in vegetables, and the tofu makes it filling all the same.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 1 l Water
• 2 tbsp light miso paste
• 150 g firm tofu
• 200 g bok choy
• 100 g shiitake mushrooms
• 1 pc carrot
• 2 pc spring onions
• 10 g fresh ginger
• 1 pc garlic clove
• 1 tsp sesame oil
• 0.5 pc lime, juice
• salt
• pepper

Method

1. Drain the tofu, cut it into 1 cm cubes and pat dry on kitchen paper.
2. Clean the shiitake mushrooms and slice them thinly. Peel the carrot and cut it into fine strips or slices. Slice the spring onions into rings, keeping the white and green parts separate. Wash the bok choy and cut the leaves into rough pieces. Peel the ginger and garlic and chop them finely.
3. Bring the water to a boil in a pot with the ginger and garlic, then simmer over low heat for 5 minutes.
4. Add the carrot and mushrooms to the broth and cook over medium heat for 5 minutes.
5. Remove the pot from the heat. Stir the miso paste smooth in a ladle with a little hot broth and return it to the pot. Do not boil again, so the miso keeps its aroma.
6. Add the tofu and bok choy to the soup and let it steep over low heat for 2 minutes.
7. Season with lime juice, salt and pepper. Serve the soup topped with the sesame oil and the green spring onion rings, and serve immediately.