Loaded Miso Soup

SERVING SIZE: 4 DIFFICULTY LEVEL: INTERMEDIATE

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES

 
Awase Dashi.jpg

INGREDIENTS:

  1. 1 package of Enoki Mushrooms

  2. 1 package of Shimeji Mushrooms

  3. 4 green onions

  4. 3 tbs of red miso paste

  5. 1 cup of sugar snap peas

  6. 1 cup of bean sprouts

  7. 8 cups of Awase Dashi Stock. Homemade is best, but you can also use instant miso soup.

  8. 4 Baby Bok Choy 

  9. 3-4 tbs of vegetable oil

  10. Cooked Cod (optional) 

  11. 4 Sriracha Soft Boiled Eggs

 

PREP:

  1. Cut bok choy in half lengthwise (from tip to root) and set aside.

  2. In a saute pan over medium heat, add vegetable oil and wait 3-5 minutes until the oil heats up.

  3. Place bok choy flesh side down (where you made the cut) and cook for 5 minutes.

  4. When done, take off the heat immediately to prevent any further cooking and set aside.

COOK:

  1. Bring stock to rolling simmer and add the miso paste. Stir to combine. Cut green onions and peas into 1” pieces.

  2. Pull apart mushrooms clusters into 1”pieces, bite-sized pieces.

  3. When the miso has dissolved into the broth, add mushrooms, peas, 3 chopped green onions (save the remaining as a soup topper) and let simmer for 10 minutes.

  4. Top with a handful of bean sprouts, scallions, and the halved sriracha egg. Serve hot.

 

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