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: Asian, Japanese
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); 138 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

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Hearty Shiitake Mushroom and Miso Soup might be a recipe you should try. This recipe serves 8. One portion of this dish contains roughly 11g of protein, 6g of fat, and a total of 156 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in about 55 minutes. It is a rather expensive recipe for fans of Japanese food. A mixture of miso, scallions, shiitake mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Winter.

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