Miso Soup with Bok Choy & Tofu

video password: soup [case sensitive]

miso soup

[5 ingredients | 10 minutes]
miso soup with bok choy & tofu

serves 2

It’s taken me a while to figure out the secret to great miso soup. It’s all about not letting it get too hot and boil away like crazy – miso is sensitive, kinda like tea.

Feel free to expand on this base recipe, if tofu’s not your thing, you could make a mixed vegetable miso, or even a mushroom miso.

The paler colour your miso, the more mild the flavour. Try a few different ones.

This is the only time I use silken tofu. Firm tofu would make a fine substitute if that’s all you had.

300g silken tofu
3 – 4 tablespoons miso paste
1 buch bok choy, washed
2 – 3 tablespoons lemon juice

1. Bring 2 1/2 cups water to boil in a medium saucepan.

2. Add tofu, miso paste and bok choy.

3. Bring back to a simmer then remove from the heat.

4. Add lemon juice. Taste and season, adding extra lemon and / or miso if you think it needs it.

quantities for different serving sizes:

You can easily double or triple this recipe. The cooking time will be about the same.

prepare ahead?

Brilliant. Will keep for a week in the fridge. The bok choy may loose some of its vibrant greenness but it will still taste fine.

variations for dietary requirements:

carnivores – Replace the tofu with and equal quantity of finely sliced chicken breast. Add to the water and allow to simmer until the chicken is just white before proceeding to step 2.

troubleshooting guide:

too watery / bland – Sounds like you need more miso!

too salty– It’s easy to overdo the miso so be careful. If your soup is too strong all you can do is dilute it with a little water.

tofu falling apart
– unfortunately silken tofu is a delicate flour and falls apart in soup for no reason. If it bothers you, next time try another brand.

serving suggestions

A big meal in a bowl. Or divide between 4 people and serve as a starter to a Japanese meal.

leftover potential:

Excellent! Will keep in the fridge for a week or so – although the bok choy may loose its colour and the tofu fall apart even more. Be careful to reheat gently so not to upset the miso.

related links:

Nil
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