Tofu Bok Choy Miso Soup

Japanese tofu, Bok Choy Miso Soup

My kid is a huge admirer of Japanese cuisine. Sushi, ramen noodles, miso soup, and mochi are the foods that she really likes eating. The list goes on indefinitely. 
The following are the reasons why this soup is so delicious:

• A delicious miso soup that is simple to make and packed with nutrients.
• Hearty, yet not heavy.
• Adapt with a wide variety of greens.
• Great when you're in a rush and want to indulge in some Japanese flavours!

Ingredients:

Miso paste: 2 tbsp

Broth/ stock powder- 2 tbsp

Light soy- 1 tsp

Japanese pepper – ½ tsp

Dashi – shitake mushroom and kombu soaked in 1 cup water

Water – ½ litre

Spring onions – 1 bunch

Tofu – 1 packed

Mushroom – 1 packet

Bok choy – 100 gms

 

Method:

·         WASH MUSHROOMS AND BOK CHOY

·         CHOP BOK CHOY INTO ROUGH THIN STRIPS

·         CHOP MUSHROOMS INTO THIN SLICES

·         CHOP THE SPRING ONIONS INTO LONG SEGMENTS

·         CUT TOFU INTO BITE SIZED CUBES

·         MIX THE BROTH POWDER TILL IT DISSOLVES IN THE WATER

·         STRAIN THE DASHI KOMBU CAN BE REUSED USE THE SHITAKE MUSROOM IN THE SOUP

·         CUT THE SHITAKE MUSHROOMS INTO BITE SIZED PIECES

·          IN A NON-STICK PAN SAUTE ALL THE VEGETABLE WITHOUT OIL

·         ADD THE BROTH WATER TO THE PAN OF SAUTEED VEGETABLES

·         ADD SHITAKE MUSHROOM TOO.

·         ALLOW THE BROTH TO

·         BOIL TILL THE MUSROOMS ARE COOKED

·         ONCE THE MUSROOMS ARE COOKED KEEP THE FLAME IN LOW HEAT

·         ADD MISO PATE AND MIX IT WELL TILL IT DISSOLVES

·         NOW ADD THE DASHI, LET IT SIMMER FOR A ABOUT 2 MINUTES TURN OFF THE FLAME

·         ADD THE SPRING ONIONS AND TOFU

·         SOUP IS READY

·         SERVE THE SOUP HOT.CAN BE EATEN AS IT IS OR WITH RICE