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Hearty Shiitake Mushroom and Miso Soup

A soulful miso broth with dried shiitakes, kombu, baby bok choy, and tofu.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 bunch scallions sliced thin, white and green parts separated
  • 1 1-inch piece fresh ginger chopped
  • 3 cloves garlic chopped
  • 2 tbsp toasted sesame oil
  • 8 cups water
  • 3 6-inch pieces dried kelp (kombu)
  • 1/4 cup bonito flakes
  • 3 oz dried shiitake mushrooms
  • 1/2 cup light miso
  • 1 lb baby bok choy cut in quarters
  • 8 oz firm tofu cut into cubes

Method
 

  1. In a large soup pot over medium heat, add the scallion whites, ginger, garlic, and sesame oil. Cook 1 minute, then add 8 cups water.
  2. Rinse the kombu and add it to the pot with the bonito flakes. Bring to a simmer and cook 10 minutes — do not let it boil. Remove and reserve the kombu.
  3. Add the dried shiitakes and miso and simmer gently 10 to 15 minutes, until the mushrooms are hydrated and tender.
  4. Add the bok choy and simmer until tender, about 10 minutes. Add the tofu and cook 5 minutes more.
  5. Ladle into bowls and garnish with the reserved scallion greens.