Shiitake Mushroom Soup Recipe
Prep Time:
8 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 package extra firm tofu, pressed
  • 3 bundles baby bok choy, stems and greens divided
  • 4 cups vegetable broth, divided
  • 2 cloves garlic, minced
  • 10 ounces shiitake mushrooms, sliced
  • 1 cup shredded carrots
  • 3 scallions, chopped + more for topping
  • 1 tablespoon white miso paste
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger powder
Directions
  1. Drain and press the extra firm tofu for at least 20 minutes.
  2. Use a chef's knife to separate the bok choy into stems and tops. Set the stems and tops aside separately, and cut each into smaller pieces.
  3. Add ¼ cup of the broth to a large soup pot, and set to medium-high heat.
  4. Sauté the minced garlic for 2 minutes, stirring constantly to avoid charring.
  5. Add it to the broth in the soup pot.
  6. Add the mushrooms, bok choy stems, shredded carrots, and scallions, stirring for 2 minutes.
  7. Add the rest of the broth, the white miso paste, soy sauce, and ginger powder, and allow the soup to come to a boil over medium heat.
  8. Reduce the heat to low, and cook for 15 minutes.
  9. Cube the tofu, and add it to the pot with the bok choy greens.
  10. Cook on low for 5 minutes.
  11. Serve with reserved chopped scallions and optional dried red pepper flakes.