Description
A light yet deeply comforting vegetarian soup featuring balanced umami flavors, perfect for a simple, nourishing meal.
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 heads bok choy, stems and leaves (272 grams)
- 1 cup carrots, chopped (143 grams)
- 8 ounces baby Bella mushrooms, sliced (236 grams)
- 3 stalks green onions, thinly sliced (57 grams)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang paste
- 6 cups vegetable broth (1.42 litres)
- 4 tablespoons miso paste
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 1 teaspoon toasted sesame oil
- 7 ounces noodles of choice (202 grams)
Instructions
- Prepare the vegetables. Cut carrots into half moons. Separate bok choy stems and leaves; shred leaves into bite-sized pieces, and slice the stems thinly lengthwise. Slice mushrooms and dice the stems. Slice both green and white parts of the green onions.
- Heat the avocado oil in a dutch oven over medium-high heat. Add carrots and bok choy stems and cook for about 5 minutes, stirring often.
- Add mushrooms and cook for about 3 minutes until softened. Add green onions, garlic, ginger, and gochujang. Cook for about 2 minutes, stirring constantly.
- Turn the heat down to medium. Add vegetable broth, miso paste, pepper, and salt.
- Cover and simmer for about 5 minutes so the miso paste dissolves. Stir in the bok choy leaves and simmer for 10-15 more minutes until the leaves wilt.
- Remove the soup from the heat and stir in the toasted sesame oil. Taste and adjust seasoning if needed.
- While the soup simmers, prepare your noodles according to package directions. Cook the noodles separately from the soup broth.
- To serve, place your desired amount of noodles in a bowl, then add the soup. Garnish with extra green onion if you wish.
Notes
- Cook the noodles separately from the soup broth. If you cook them in the broth, they absorb too much liquid, and leftovers will become soggy.
- This soup embodies simple, conscious cooking with few ingredients and high intention.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8
- Sodium: 950
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 7
- Protein: 15
- Cholesterol: 0
Keywords: Miso Vegetable Soup, vegetable soup, vegetarian, umami, simple soup, healthy soup, comfort food, bok choy, mushroom soup