Ingredients
- 3 ounces tofu, firm (diced)
- 2 ounces noodles, dry (dried mungbean thick noodles also called vermicelli; but an american boxed vermicelli will also work)
- 3 ounces mushrooms, shitake (stems removed and thin sliced shitake stems are very tough)
- 2 ounces mushrooms, enoki
- 1 cup bok choy (rough chopped hard stems removed)
- 3 to 4 scallions, diced (white and green parts)
- 4 cups vegetable broth
- 1 tablespoon miso paste
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoons soy sauce, low-salt
- Pinch red pepper flakes
- Pepper to taste
- Garnish:
- 1/4 cup mushrooms, enoki
- 1 scallion, sliced (white and green parts)
- 1/4 cup bean sprouts
How to Make
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Step 1: Broth ... Add the broth, miso, sake, mirin, soy, and red pepper flakes to a medium size pot; and, bring to a light boil. Simmer 2 minutes. Then, add the tofu, mushrooms, and noodles, and cook another 2-3 minutes; then, add the bok choy, and cook 4 more minutes - until the bok choy and mushrooms are almost tender. To finish, add the scallions, and cook another 2-3 minutes until all the vegetables are tender. Season with fresh ground pepper if you want. That's it!
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Step 2: Finish, Serve, and ENJOY! ... Finish the bowls with additional enoki mushrooms, scallions, and bean sprouts. Even though it is a broth soup; it is rich and delicious. The best part ... it takes no time to prepare. Just a few minutes to dice a few items; and the soup can be ready. This is wonderful served with an Asian inspired grilled seafood dish, served over rice or grilled vegetables. This also makes a perfect light dinner or lunch.
We hope you enjoy this recipe!
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