If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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.
- Soak kombu in 10 cups water for 3-6 hours
- 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
- 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.
- Add dashi and gochujang. Stir until gochujang is completely blended. Add tofu and mushrooms and bring to a simmer. Simmer for 5 minutes.
- Add miso mixture. Enjoy!