Hearty Shiitake Mushroom and Miso Soup

Name: Hearty Shiitake Mushroom and Miso Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Japanese, Asian
Ingredients: 454 grams baby bok choy, cut in quarters; 59 milliliters bonito flakes; 85 grams dried shiitake mushrooms; 1 1-inch piece fresh ginger, chopped; 3 cloves garlic, chopped; 3 6-inch pieces dried kelp (kombu); 118 milliliters light miso; 1 bunch scallions, sliced thin, white and green parts separated; 2 Tbsps toasted sesame oil; 227 grams firm tofu, cut into cubes; 2 liters water

Hearty Shiitake Mushroom and Miso Soup might be just the soup you are searching for. One portion of this dish contains about 11g of protein, 5g of fat, and a total of 150 calories. This gluten free, dairy free, and pescatarian recipe serves 8. It is perfect for Autumn. A mixture of water, kelp, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In a large soup pot over medium heat add the scallion 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 along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil.

Ingredients you will need

Bonito Flakes