Description
A comforting and flavorful soup made with ginger, miso, and a variety of vegetables, perfect for a warm meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 2 cups water
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 1 medium carrot, julienned
- 1 cup firm tofu, cubed
- 3 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Pour in the vegetable broth and water, bringing the mixture to a gentle boil.
- Add the sliced mushrooms, chopped bok choy, and julienned carrot. Reduce heat and let simmer for 10 minutes until the vegetables are tender.
- In a small bowl, whisk together the miso paste and soy sauce with a few tablespoons of the hot broth until smooth. Stir this mixture back into the pot.
- Gently add the cubed tofu and sesame oil, cooking for another 5 minutes to heat through.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes during cooking.
- You can also substitute the bok choy with spinach or kale for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg