Miso Bok Choy Soup
This Miso Bok Choy Soup is bursting with umami flavor and makes for the perfect, satisfying and cozy dinner! It's filled with Asian-inspired ingredients including ground pork, shiitake mushrooms, baby bok choy and rice noodles. All you need is one pot and 30 minutes to get this delicious and nourishing meal on the table!
Equipment
- garlic/ginger grater
- large pot or dutch oven
- spatula
- small sieve
Ingredients
- 1 lb ground pork
- ½ cup chopped green onion (both white & green parts)
- 3 cloves garlic minced
- ½ tbsp minced ginger
- salt & pepper to taste
- 8 oz shiitake mushrooms stems removed & sliced
- ¾ cup shredded carrots
- 6 cups broth SEE NOTE*
- 4 oz pad thai rice noodles **
- 1 tbsp rice vinegar
- 1 tbsp tamari (or soy sauce if you're not gluten free)
- sriracha optional, to taste
- 2 tbsp white miso paste
- 1 large head baby Bok Choy or 2 small ones, ends trimmed & either cut into strips or chopped***
Instructions
- Bring a large pot or dutch oven to medium-high heat. Once hot, add pork and season with salt & pepper. Then, add green onion, garlic and ginger. Allow the pork to cook until browned, using a spatula to crumble it into small pieces. Remove pork from the pot.
- If there's excess pork grease still remaining in the pot, use that to sauté the mushrooms. If not, add a splash of olive oil. Then, add the sliced mushrooms and season with salt & pepper. Let them cook, undisturbed, for several minutes and then stir and cook for a few more minutes, until golden & tender.
- Add back in the ground pork, shredded carrots and broth. Stir. Increase heat and bring the soup to a boil.
- Once boiling, add the rice noodles and continue cooking until they are al-dente (check the package directions as each brand requires different cooking times).
- Turn the heat off. Add in the tamari, rice vinegar and sriracha, if using. Stir.
- Then, add the miso paste to your small sieve and lower it into the soup until it's slightly submerged. Push the miso through the sieve with the back of a spoon, allowing the hot broth to dissolve it. OR - add miso paste to a small bowl, add a bit of the hot broth and whisk until dissolve and smooth. Then, pour it back into the soup pot.
- Taste the soup and adjust seasonings as needed.
- Add in the Bok Choy, stir, and allow the residual heat to cook it for several minutes. Once the Bok Choy is tender and wilted, serve your soup with more green onion and sesame seeds. Enjoy!
Video
Notes
*NOTE: For extra flavor, I highly recommend using some sort of Asian-inspired broth such as this Miso Broth or Ramen Broth from the Ocean's Halo brand. Trader Joe's also sells a Miso Ginger Broth which works perfectly in this recipe too! **NOTE: I like using rice noodles in here because they're gluten free but really you can try using any noodle you prefer such as udon, soba or ramen noodles. ***NOTE: For the aesthetics, I like to leave the bok choy leaves whole (or half them if really large) BUT it would be easier to eat if you chop them up instead. Choose your journey! GENERAL NOTE: As the leftovers sit, the noodles will absorb more of the broth and get a little bit soggier. If you anticipate meal prepping this and saving the leftovers, I'd recommend preparing the soup WITHOUT the noodles and just cooking them on the side separately as needed.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 1344mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2779IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg