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Bok Choy Soup with Miso
Lighten things up this spring with this satisfyingly simple bok choy soup.
Course
Soup
Cuisine
Asian-Inspired
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
47
kcal
Author
Laura Yautz
Ingredients
4
cups
homemade vegetable broth
(or low sodium vegetable broth)
1
star anise
2
inch
piece of ginger, sliced
2
inch
cinnamon stick
10
oz
mushrooms, sliced
2-3
stalks bok choy, white stems and green leave separated
4
green onions, whites and greens separated
2
tablespoon
low sodium soy sauce
2
tablespoon
miso paste
Sesame seeds for garnish (optional)
Instructions
Bring the first four ingredients to a boil in a large pot. Reduce heat and simmer for at least 10 minutes.
Meanwhile, slice the mushrooms and white part of the green onions, and chop the white stems of the bok choy.
Remove the spices from the broth with a slotted spoon.
Add the mushrooms, the whites of the onions, and bok choy stems to the broth. Simmer for a few minutes, until mushrooms are cooked through.
Stir in the soy sauce and remove from heat.
Measure the miso paste into a small bowl, and ladle some broth into it. Stir until miso paste is dissolved into broth, and pour into the pot.
Thinly slice the green onion tops and bok choy leaves.
Divide soup into 4 bowls, and top with leaves and tops of onions.
Garnish with sesame seeds if desired.
Nutrition
Calories:
47
kcal
|
Carbohydrates:
7.2
g
|
Protein:
4.2
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
223.5
mg
|
Potassium:
528.4
mg
|
Fiber:
1.7
g
|
Sugar:
2.5
g
|
Vitamin A:
23.2
IU
|
Vitamin C:
8
mg
|
Calcium:
30.7
mg
|
Iron:
0.9
mg