Bone Broth-Infused Miso Soup
A soothing, mineral-rich soup that supports hydration and gut health during dietary transitions. This Japanese soup recipe, ready in about 18 minutes, pairs bone broth, white miso paste, and shredded bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups bone broth
- 2 tbsp white miso paste
- 1 cup shredded bok choy
- 1/2 cup sliced shiitake mushrooms
- 1 tsp grated fresh ginger
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring 2 cups bone broth to a gentle simmer in a small saucepan over medium-low heat, avoiding boiling.
- Step 2: Whisk 2 tbsp white miso paste into a small bowl with 2 tbsp cold broth until smooth, then stir into the simmering broth.
- Step 3: Add 1/2 cup sliced shiitake mushrooms and 1 tsp grated fresh ginger, cooking for 3 minutes until mushrooms soften.
- Step 4: Stir in 1 cup shredded bok choy and cook for 2 minutes more until bok choy is tender but still vibrant green.
