How to Make Shitake Mushroom Miso Soup

True Asian flare makes this soup a sure hit!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Bunch Scallions
• 1" Fresh Ginger
• 3 Cloves Garlic
• 2 TBSP Toasted Sesame Oil
• 3 6" pieces Dried Kelp
• 1/4 Cup Bonito Flakes
• 3 oz Dried Shitake Mushrooms
• 1/2 Cup Light Miso
• 1 Pound Baby Bok Choy
• 8 oz Firm Tofu

1. First some prep work:
   
   Slice scallions thin seprating grens and white pieces.
   
   Finely chop 1" ginger piece
   
   Finely chop garlic cloves
   
   Cut bok choy in to quarters
   
   Cut tofu in to cube pieces

2. In large soup pot over medium heat ad the scallion white parts, ginger, garlic and sesame oil. Cook for 1 minute and add 8 cups water.

3. Rinse the kelp and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - Do NOT Let It Boil. Remove the kelp from the pot and set it aside. Add the dried mushrooms and miso to the pot and let it simmer for 10 to 15 minutes or until mushrooms are hydrated and tender.

4. Add bok choy and simmer until tender, about 10 minutes. Add tofu and cook for another 5 minutes.

5. Ladle soup into bowls and garnish with reserved green scallion pieces.