Recipe adapted from Tyler Florence
Prep Time: 15 min
Cook Time: 40 min
6 to 8 servings
• 1 bunch scallions, sliced thin, white and green parts separated
• 1 (1-inch) piece fresh ginger, chopped
• 3 cloves garlic, chopped
• 2 tablespoons toasted sesame oil
• 8 cups water
• 3 (6-inch) pieces dried kelp (kombu)
• 3 ounces dried shiitake/mixed mushrooms
• 1/2 cup light miso (we use brown rice )
• 1 pound baby bok choy, cut in quarters
• 1 cup cubed Firm Tofu or cooked chicken breast
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. Bring to a simmer and cook for 10 minutes – do not boil. Remove the kombu and set it aside. Rinse the mushrooms well and add the dried mushrooms and miso* to the pot and simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until tender, about 10 minutes. Add the tofu or chicken 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 nutrients and enzymes are lost.