Cozy Miso Soup
A warm bowl of miso vegetable soup featuring mushrooms, bok choy, tofu cubes, and green onions in a light golden broth—perfect for a cozy snowy day.
Ingredients
- 2 –3 tablespoons miso paste white or yellow works best
- 1 tablespoon grated ginger
- 2 –3 cloves garlic minced
- 1 –2 cups mushrooms sliced (shiitake, cremini, or button)
- 1 –2 cups bok choy or spinach chopped
- 2 green onions sliced
- 1 cup tofu cubes optional
- 4 cups water or low‑sodium broth
Instructions
- Build the base
- Add a splash of oil to a pot.
- Sauté ginger, garlic, and mushrooms for 2–3 minutes until fragrant.
- Simmer
- Pour in the water or broth.
- Bring to a gentle simmer for about 5–7 minutes so the flavors meld.
- Add greens and tofu
- Stir in bok choy or spinach.
- Add tofu if using.
- Simmer 2 more minutes until greens wilt.
- Add miso (off the heat)
- Turn off the heat.
- Scoop the miso paste into a small bowl, add a ladle of hot broth, and whisk until smooth.
- Stir this miso mixture back into the pot.
- (This keeps the miso’s flavor and nutrients intact.)
- Finish
- Top with green onions.
- Taste and adjust seasoning (miso is salty, so you may not need extra salt)
