Miso Broth with Bok Choy Recipe

Miso Broth with Bok Choy

Serves 3 to 4

Miso, a staple of Japanese cooking, is a fermented paste made from soy or other beans and grains. White and yellow miso are milder in flavor than the darker, red and brown varieties and work well in this recipe. This soup is easy to double so make extra and freeze some for later.


  • 2 bunches bok choy
  • 1 tablespoon vegetable oil
  • 8 ounces fresh Shiitake mushrooms, stems removed and quartered
  • 3 tablespoons miso paste, plus more to taste
  • Kosher salt or soy sauce
  • Sliced green onions


  1. Slice bok choy crosswise in 1/2-inch slices, keeping stems and leaves separate. Set aside.
  2. Heat oil in a large saucepan over medium heat. Add mushrooms and bok choy stems and heat for a few seconds.
  3. Add 4 cups water and bring to a simmer for 5 minutes. Stir in bok choy leaves. Remove pan from heat.
  4. Place miso in a small bowl. Remove 1/2 cup of warm broth and add to miso. Stir to loosen the paste. Return everything to saucepan and stir to blend. Add salt or soy sauce, to taste. Top with green onions and serve.
  5. To sip as a broth, strain and save vegetables for another use.
  6. Cook's Tips:
  7. To make it a meal, add a package of dumplings to step three and cook until done.
  8. Do not allow soup to come to a boil once the miso is added or the probiotics it contains will not survive.

Ratings and Reviews

“Easy recipe to prepare. point of accuracy, that recipe should probably say to use baby bok choy. used lighter miso, added just a small amount of salt at the end. great flavors.”

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