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Miso Soup with Bok Choy

By: Sharon Matten January 06, 2022
My super healthy Miso Soup fits into my diet, has trending ingredients that are Chicago based and are featured in Bon Appetit Magazine!
Prep: 10m Cook: 20m Total: 30m
Rating
0 from 0 votes
Servings: 8

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

My super healthy Miso Soup fits into my diet, has trending ingredients that are Chicago based and are featured in Bon Appetit Magazine!

Instructions

  1. 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.
  2. 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.
  3. Simmer over medium heat for 15 minutes to combine flavors.

Tips

  • 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.

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