Miso soup with bok choy and scallions

 Recipe adapted from: https://www.thespruceeats.com/dairy-free-miso-soup-1001175


Ingredients:

  • 2 quarts dashi, or other soup stock
  • 1/4 cup white miso
  • 1/4 cup red miso
  • 1 16-ounce block extra firm tofu, pressed and chopped into 1" cubes
  • About 4 bunches baby bok choy, coarsely chopped
  • 4 scallions, thinly sliced

    • Instructions:

    1. Gather the ingredients.

    2. In a large saucepan or stock pot, bring the dashi or stock to a simmer over medium-high heat but do not boil. Combine the white and red miso in a small dish, then add 1 1/2 cups of the hot dashi and whisk to combine. Set aside.

    3. Simmer the dashi for 5 minutes more. Gently stir in the tofu and simmer for another 5 minutes. Again - do not boil! Add the baby bok choy, scallions, and miso mixture, and cook for another 5 minutes, or until the bok choy is slightly wilted but still bright green.

    4. Serve immediately while hot, taking care to stir before serving as the miso will settle.

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