Bauman College Programs

Author Topic: Shiitake Mushroom & Miso SOUP  (Read 1786 times)

Offline VanessaV

  • Alumni
  • ***
  • Posts: 12
    • Juice Plus
Shiitake Mushroom & Miso SOUP
« on: May 20, 2010, 07:57:32 PM »
Hearty Shiitake Mushroom and Miso Soup
(adapted from Tyler Florence at

Prep Time:
15 min
Cook Time:
40 min
6 to 8 servings

   1 bunch organic scallions, sliced thin, white and green parts separated
   1 (1-inch) piece fresh ginger, chopped
   3 cloves garlic, chopped
   2 tablespoons toasted sesame oil
   8 cups water
   3 (6-inch) pieces dried kelp (kombu)
   1/4 cup bonito flakes
   3 ounces dried shiitake mushrooms
   1/2 cup light organic miso
   1 pound organic baby bok choy, cut in quarters
   8 ounces firm organic tofu, cut into cubes


In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu 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 kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions. You can also top with shredded carrots, bean sprouts, and/or sesame seeds.