A Miso Soup: Mushrooms, Tofu, Bok Choy, Wine and Herbs

Contains:  Soy, legumes, nightshades.  Is:  Vegetarian, vegan, gluten-free.  

Another miso soup. I like this better than my first one. Note my making use of home grown Thai basil.

This idea just sounded relaxing, and the only things I bought when the idea occurred to me were the mushrooms (regular white button ones).  Seeing the mushrooms, and knowing what was in my home fridge and out in the yard waiting for plucking put the whole thing together as a concept.

At any rate:  The previous miso soup endeavor I posted to this blog:  Japanese Miso Soup with Mung Bean Sprouts – and Tour f South River Miso Company — which is where this fermented miso also hails from.

This is how I cut the bok choy and the soft tofu that I used.

To add more depth to the dish, I chose dried shiitakes, and a little bit of wine (which gets cooked off as the shiitakes simmer and release their unami.

Just about done. Will add the garnishes at the bowl!

Now that the days are getting a bit chillier, soups are always welcome.  (So is the idea of it being a bit warmer out doors – I mean it is too early to see temps in the 30’s, as it was yesterday morning here.)

I used soft tofu; you could chop up just about any firmness.  I used half a pack, planning to use the second half for another recipe to be posted later.

Love getting that closeup!

Prep Time: 15 minutes, much of which can be done as the shiitakes cook.
Cook Time: 30 minutes.
Rest Time: None.
Serves: 2-3.
Cuisine: East-Asian / Japanese Inspired.
Leftovers:  Yes, see below.

Miso Soup:  Mushrooms, Tofu, Bok Choy, Wine and Herbs

• About 5 ounces dried shiitake mushrooms
• 2.5 cups water
• 0.5 cups dry white wine (you can omit and use more water)
• 7 ounces / 200 grams soft tofu, chopped into small cubes.
• 3 ounces / 85 grams baby bok choy, chopped.
• 2 tablespoons low sodium gluten free tamari or soy sauce.
• optional 1/8 teaspoon Korean (or other) red pepper flakes.  This will add a little mild heat but will not be past the “mild” stage.
• 2 tablespoons white miso
• 2.5 ounces / 70 grams thinly-sliced button mushrooms
• 1 green onion/scallion for garnish, sliced
• a little Thai basil  AND cilantro, for garnish
• 1/2 teaspoon sesame oil, for garnish

In a soup pot, add the water, white wine and dried shiitake.  Bring to a boil then reduce to a simmer and lightly cover.  Simmer 20 minutes.

Meanwhile be sure everything else is prepped.

Turn off heat.  Allow shiitakes to cool enough to remove and slice them up, discarding stems.

Measure amount of liquid left.  Add more water if necessary to bring to a total volume of 3 cups.

Add back the shiitakes, and add in the tofu, bok choy, tamari, pepper flakes.   Bring back to a boil and then reduce to a simmer, five minutes.

Reduce even lower – still on the heat but less than a true simmer.  Add in the miso, and stir so it dissolves.  Toss in the button mushrooms.  Allow to remain on the heat another couple of minutes.

Serve into two or three bowls, and top with either 1/2 or 1/3rd the amount of scallion, Thai basil and cilantro per bowl.  Divide the sesame oil per bowl, as well.  Enjoy!

If you are planning on having leftovers, reserve scallion, Thai basil and sesame oil accordingly, and add them immediately upon re-heating.  Things won’t be as crispy but sometimes you need to do leftovers….

Well, Happy Fiesta Friday, where this post is rolling off to celebrate a pleasant autumnal weekend (quite unlike that frost I found Thursday morning…)  The week’s co-host is Antonia @ Zoale.com.

And I hope you had a Full Plate Thursday, although you can make this any date you choose.  This recipe is happy to pop over there.