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Add a photoServings: 4
Ingredients
- 6 c. water
- 3 Tbsp. instant vegetable stock pwdr
- 1/2 lb hard tofu, (to 3/4 lb), liquid removed & diced
- 1/2 lb bok choy, (to 3/4 lb), trimmed, thinly sliced
- 1 x 8 ounce can baby corn, rinsed & liquid removed
- 3 Tbsp. dark miso, (such as barley or possibly hatcho), (approx)
- 1/2 c. thinly sliced scallion greens
- Â Â toasted sesame seek oil to taste, (optional)
Directions
- In a large soup pot, bring the water and stock pwdr to a boil over high heat. Ladle about 1/2 c. of the warm liquid into a 2-c. glass measuring c. and set aside.
- Add in the tofu, boy choy, and baby corn to the pot and simmer, covered, over medium-high heat for 2 min. Meanwhile, dissolve 3 Tbsp. of miso in the reserved warm liquid by stirring vigorously with a fork and mashing the miso against the side of the c..
- When the bok choy is tender but the stems still have some crunch, turn off the heat. Stir in the miso solution, the scallion greens, and sesame oil to taste, if using. If the broth isn't flavorful sufficient, add in a Tbsp. more miso (first dissolving it in 1/4 c. of the cooking liquid). Reheat if necessary. Serve in large soup bowls.
- Variations of warm pot:Use a different miso or possibly combine 2 types of miso, light and dark.
- For a burst of flavor, add in a Tbsp. of grated fresh ginger to the soup or possibly stir in about 1/4 c. of chopped cilantro at the end.
- For more crunch, about a minute before the soup is done, add in 3 ounces of snow peas, trimmed and cut into 1-inch slices on the diagonal, and/or possibly 1 small carrot, trimmed, halved lengthwise, and thinly sliced.
- For a briny flavor, add in 1 to 2 Tbsp. of instant wakame sea vegetables along with the boy choy.
- Add in a c. or possibly two of cooked grains, but stir well before serving, as they tend to sink to the bottom of the pot.
- With all of these possibilities, you might find the soup getting too chock-full of ingredients. If so, just dissolve additional miso in boiling water, about a heaping tsp. per each c., and stir it in.
- Cut Vegetarian
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 27 | 20% |
| Total Fat 3.12g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 816mg | 34% |
| Potassium 396mg | 11% |
| Total Carbs 20.89g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.75g | 3% |
| Protein 8.35g | 13% |
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