Thursday, December 2, 2010

Now that's a Miso Soup!

This is one of my most favorite soups. I love to make a big pot of this on a Monday night and eat it throughout the week. It's a healthy yet a HEARTY soup with shiitake  mushrooms, baby bok choy, tofu and shirataki noodles - made from a blend of tofu and Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. Feel free to add other favorite veggies such as kale or spinach.

4 cloves of minced garlic
1 tablespoon of fresh grated ginger
1/3 cup of scallions sliced thin (white and green parts)
2 tablespoons of toasted sesame oil
8 cups of water
2 cups of dried shiitake mushrooms
1/2 cup of light miso paste
1 to 2 bundles of baby bok choy
1 package of Shirataki Noodles
1 12 oz package of tofu cut into 1/2  - 1 inch cubes
salt and pepper to taste

In a large soup pot heat sesame oil over medium heat. Add all of the white parts of the scallions and most of the green, reserving a few tablespoons of the green for garnishing. Add the garlic and ginger. Cook until fragrant, about 1 minute. Add 8 cups of water and bring to a boil. Right when the pot is about to boil, bring heat down to medium low. Add the miso paste and stir it in well so there are no clumps. Add the shiitake mushrooms while stirring occasionally, letting them soften and expand (about 30 minutes). Peel off the leafs of the baby bok choy and add to the pot (1 to 2 bundles depending on how much you want). Drain and rinse the shirataki noodles, then zap in the microwave for 1 minute. Add the cubed tofu to the pot. Take the noodles out of the microwave and drain in strainer one more time. Add the noodles into the pot of soup and stir until all the ingredients are mixed well. Add salt and pepper to taste and enjoy!