Meet your new favorite, customizable weeknight soup.
First, we create a rich, gingery-garlic base, introducing just enough chili paste to achieve your ideal level of spice. Then, we load it up with baby bok choy, julienned carrots, mushrooms, and aromatic scallions.
Note: Traditional Japanese miso soup recipes will use kombu seaweed, ginger, and a cup or two of katsuobushi (a.k.a. bonito flakes) to create a delicious dashi. For this recipe, however, we opted for a simpler soup base for our vegan friends.
Prep Time: 15 min
Cook Time: 15 min
- 2 tbsp of toasted sesame oil
- 2 shallots, very thinly sliced
- 2 cloves of garlic, minced
- 1 to 1 1/2 tsp of chili-garlic sauce
- 1 tsp of fresh ginger, minced
- 1 tsp of low-sodium soy sauce
- 4 cups of vegetable broth
- 2 tbsp of miso
- 1 head of baby bok choy
- 8 oz. of soba noodles
- 2 medium carrots(julienned)
- 5 oz. of shiitake mushrooms, sliced
- 4 scallions, sliced diagonally
- 4 large hard boiled eggs(optional)
- Black sesame seeds
Get started by heating up your oil in a pot over medium heat. Once it’s shimmering, add the garlic, shallots, ginger, carrots, and mushrooms, cooking for a minute or two until fragrant.
Stir in your stock, soy sauce, chili garlic sauce, and vinegar and bring to a simmer. Cook until the mushrooms and carrots are tender.
Next, add your noodles and cook in the simmering ginger broth, stirring frequently so they don’t clump. Once the noodles about two minutes from tenderness, add your bok choy and scallions(reserving some for garnish). Cook for about two minutes until the vegetables are softened and remove from heat.
As your vegetables soften, ladle out about 1 1/2 cups of broth into a mixing bowl and whisk in the miso. This step is important to avoid clumps, and to protect the active cultures and probiotics that make miso both tasty and good for you. Wait until you remove the soup from the heat to mix in your miso slurry.
Garnish with sesame seeds, more fresh scallions, hard boiled eggs, and serve hot.