Miso Soup with Bok Choy
I just love it when things come together like magic. I’ve been working on a recipe for Miso Soup. I love miso soup. It’s super simple to make, has lots of healthy ingredients and fits into my weird eating diet.
Look at all those healthy ingredients!!!
This recipe has green vegetables from the bok choy, protein from the tofu, fun from the cool mushrooms, healthy benefits of miso broth and flavor from the green onions.
Did you know that Miso is packed full of nutrients and health benefits?
According to BBC Good Food: “Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.”
I really need the beneficial bacteria now. It’s part of my necessary digestive improvement. Really.
Now about the bok choy…
Check out this gorgeous green baby bok choy!
According to Medical News Today: “Bok choy and other cruciferous vegetables have certain anti-cancer properties…Bok choy also contains vitamin C, vitamin E, and beta-carotene. These nutrients have powerful antioxidant properties that help protect cells against damage by free radicals. Unlike most other fruits and vegetables, bok choy contains the mineral selenium. Selenium helps to detoxify some cancer-causing compounds in the body.”
I bet you didn’t know that Miso Soup was so good for you!
What I also love about this Miso Soup recipe is that it makes a great leftover lunch. I microwave a big cup and I’m satisfied until dinner. Perfect.
Now comes the “but-wait…there’s more” part of this post.
I have a subscription to Bon Appetit magazine. This month Bon Appetit, in the “basically” section featured the Phoenix Bean Tofu company…which is based in my hometown Chicago!! They are CRC (Chicago Rabbinical Council) kosher certified, which is great for kosher food eaters like me. You can check out the article on page 87 of the Healthyish February issue.
I am very familiar with the Phoenix Bean company. I have talked to company representatives at local farmers markets every summer and even had a discussion at one point about touring their facilities. Then COVID hit and I put that on the back burner.
However, I still purchase their products at local stores. This week, I tried a new produce delivery service that delivers the products that I would normally find at local farmer’s markets straight to my door. To entice me to try the service they sent me a 50% off coupon. Ding!
Here’s the fun part.
I ordered nearly every Phoenix Bean product that was available. Every single one that is featured in the Bon Appetit article was in my box…before I saw the article! How cool is that???
These were all in my order (except for the ones I already ate)!!
Truly.
Everything comes together wrapped up with a beautiful bow.
So…to summarize…
My super healthy Miso Soup fits into my diet, has trending ingredients that are Chicago based and are featured in this month’s issue of Bon Appetit Magazine.
Here’s the fabulous recipe for Miso Soup with Bok Choy
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Miso Soup with Bok Choy
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 8 servings 1x
Description
My super healthy Miso Soup fits into my diet, has trending ingredients that are Chicago based and are featured in Bon Appetit Magazine!
Ingredients
- 1 tablespoon toasted sesame oil
- 16 ounces extra firm or high protein tofu, cubed
- 4 baby bok choy, sliced
- 32 ounces miso broth (I use Imagine brand)
- 32 ounces water
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 100 mg beech mushrooms
- 1 bunch green onions, sliced
Instructions
- Heat the toasted sesame oil in a large skillet. Add the tofu and sauté until browned, then add the bok choy and sauté until softened. Set aside.
- Combine the miso broth, water, soy sauce and black pepper in a large stock pot. Add the sautéed tofu and bok choy, beech mushrooms, green onions to the pot.
- Simmer over medium heat for 15 minutes to combine flavors.
Notes
- You can use between 14 and 16 ounces of extra/super firm tofu for this recipe.
- I love to use high protein tofu in recipes.
Nutrition
- Serving Size: 8
- Calories: 96
- Sugar: 1.6 g
- Sodium: 475.1 mg
- Fat: 5.4 g
- Carbohydrates: 4.1 g
- Protein: 8.2 g
- Cholesterol: 0 mg
These are the mushrooms I used.
I used the Imagine Miso Broth. Super simple to use and just filled it back up with water to measure the 32 ounces of water.
Dry the tofu thoroughly before dicing it to help it brown more easily.
Brown the tofu.
Add the sliced bok choy…sauté until soft…
Add all the stuff to the soup pot…
Simmer until blended…
So simple…so good.
More Super Soup Recipes
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Made Miso soup last night with just carrots and leek greens in the broth. Stir fried the bok Choy with lots of oyster mushrooms and topped with scallion greens. Side of brown rice.
Thanks for the inspection.
Thanks Judith!!!! Sounds amazing!!!
This soup looks amazing. Where do you get the Beech mushrooms in Chicago? I don’t think that I have ever seen them.
Hi Mary! I got those at Jerry’s (shocked…right?). You can also get them at some of the local produce stores. I know I’ve seen them at H Mart. I’ve also seen them available on Imperfect Produce as well. They come in little plastic packages. If you have trouble finding them let me know and I’ll pick some up for you 🙂