Tofu and Vegetable Miso Soup with Scallions

Name: Tofu and Vegetable Miso Soup with Scallions
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbsp miso paste; 6 cups vegetable broth; 1 block silken tofu; 2 bunches baby bok choy; 4 oz shiitake mushrooms; 4 scallions; 1 tsp rice vinegar; 1/2 tsp toasted sesame oil

Warming soup with silken tofu, seasonal vegetables, and a savory miso base, finished with fresh scallions.

Cuisine: Japanese

Category: Soups

Prep: 20 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

2 tbsp miso paste
6 cups vegetable broth
1 block silken tofu
2 bunches baby bok choy
4 oz shiitake mushrooms
4 scallions
1 tsp rice vinegar
1/2 tsp toasted sesame oil

Instructions

Step 1: Bring 6 cups vegetable broth to a gentle simmer in a medium pot over medium heat. While broth heats, slice 4 oz shiitake mushrooms thinly and chop 2 bunches baby bok choy into 2-inch pieces.
Step 2: Add mushrooms and bok choy to simmering broth. Simmer for 5 minutes until vegetables are tender. Cut 1 block silken tofu into 1/2-inch cubes and add to pot. Simmer for 2 more minutes without boiling.
Step 3: Remove pot from heat. Stir 2 tbsp miso paste into a small bowl with 1/4 cup hot broth until smooth, then whisk into the pot. Add 1 tsp rice vinegar and 1/2 tsp toasted sesame oil. Stir gently to combine.
Step 4: Slice 4 scallions into 1-inch pieces. Ladle soup into bowls and top with scallions. Serve immediately while hot.