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
Ingredients
- For the Dashi
-
12
dried shiitake mushrooms
-
1
strip kombu (20 grams)
-
1 handful
bonito flakes
- 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
Directions
- For the Dashi
-
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
-
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!
See what other Food52ers are saying.