Mixed Up Miso Recharge

By • January 13, 2015 0 Comments

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Author Notes: I've always loved miso soup. Gochujang is one of my favorite spicy go to's. Combining the two and adding lemongrass, ginger and bok choy made me happy and recharged. Susan W


Serves 6-8 as an entree

For the Dashi

  • 12 dried shiitake mushrooms
  • 1 strip kombu (20 grams)
  • 1 handful bonito flakes
  1. Soak shiitake mushrooms in 2 cups water overnight. I use a container with a lid and shake it occasionally to ensure the mushrooms are all submerged. Strain through fine mesh strainer lined with paper towels. Cut mushrooms into 1/2 inch slices. Set mushrooms and broth aside.
  2. Soak kombu in 10 cups water for 3-6 hours
  3. Bring kombu barely to a simmer. Let steep for ten minutes. Add bonito flakes and let simmer ten minutes. Strain through fine mesh strainer lined with paper towels. You've just made dashi.

For the Soup

  • 1 tablespoon Coconut oil (or oil of your choosing)
  • 2 tablespoons Minced lemongrass
  • 2 tablespoons peeled, minced fresh ginger
  • 1 tablespoon garlic (optional)
  • 2 cups chopped bok choy
  • 2 cups extra firm tofu, cubed
  • 1/2 cup Gochujang
  • 1 cup Miso mixed with 1/2 cup water until smooth
  1. Heat oil over medium heat in soup pot. Add lemongrass, ginger and garlic (if using). Sweat for 3 minutes. Add bok choy. Saute for another 3 minutes.
  2. Add dashi and gochujang. Stir until gochujang is completely blended. Add tofu and mushrooms and bring to a simmer. Simmer for 5 minutes.
  3. Add miso mixture. Enjoy!

More Great Recipes: Appetizers|Soups|Tofu