Note: You should be able to find most of these ingredients in a health food shop or specialty section in your supermarket. You can substitute the bok choy with any Asian greens. Dashi is available in powdered form in many health food stores or Asian stores.
1 bunch of scallions
Large handful of chopped fresh flat leaf cilantro
3 thin slices of fresh root ginger (or 1/2 tsp dried ginger)
1 small red chili, seeded and thinly sliced
5 cups of vegetable stock.
1 cup of bok choy, thinly sliced
1 cup firm tofu, cut into small cubes
4 tablespoons red miso
2 tablespoons Japanese soy sauce
Cut the green tops off the scallions, and thinly slice the rest. Place the coarse green tops in a large pan along with the cilantro, ginger, chili and vegetable stock. Heat the mixture gently until it comes to a light boil. Lower heat and simmer for 10 minutes. Strain through a sieve and return clear broth to pan. Reheat until simmering.
Add the green portions of the sliced scallions, with the bok choy and tofu. Cook over low heat for 2 minutes. In a separate bowl mix 3 tablespoons of miso with a little hot broth in a bowl and stir into the soup. Add additional miso and soy sauce to taste.
Stir the coarsely chopped cilantro leaves into pan and along with the white part of the scallions. Cook gently for 1 minute and serve into warm bowls. Sprinkle with thinly sliced chili.Copyright © Moms of Faith, All Rights Reserved
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