Hearty Breakfast Delight: Savory & Refreshing Bok Choy Miso Soup
Hearty Breakfast Delight: Savory & Refreshing Bok Choy Miso Soup
A Fusion Miso Soup with Bok Choy, Perfect for Morning Meals
Introducing a Bok Choy Miso Soup recipe that boasts a refreshing and savory flavor, a perfect blend of fresh bok choy and hearty miso paste. Looking to add a satisfying element to your breakfast table? Start your day with energy using this simple yet delicious miso soup! You’ll be captivated by its addictive broth that will have you finishing a bowl of rice in no time. ^^*
Main Ingredients- 5 heads Bok Choy
- 3 Dried Shiitake Mushrooms
- 1/3 cup Dried Shrimp
- 2 Tbsp Miso Paste
- Pinch of Salt
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Gochujang (Korean Chili Paste)
Basic Broth Ingredients- 1000ml Water (approx. 5 cups)
- 1 handful Dried Anchovies (for broth)
- 5 Crab Legs
- 1/2 Green Onion (white part mainly)
- 1/2 Onion
- 2 tsp Brown Sugar
- 1000ml Water (approx. 5 cups)
- 1 handful Dried Anchovies (for broth)
- 5 Crab Legs
- 1/2 Green Onion (white part mainly)
- 1/2 Onion
- 2 tsp Brown Sugar
Cooking Instructions
Step 1
First, prepare all the ingredients for the miso soup. Having everything ready makes cooking much smoother.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until fully rehydrated. Once softened, squeeze out the excess water and slice them into thin strips. Don’t discard the soaking water; it can be used in the broth for added depth of flavor.
Step 3
Wash the bok choy thoroughly. Trim a small portion of the tough base and gently separate the leaves. Be careful not to detach them completely from the stem.
Step 4
Add the prepared bok choy to boiling water and blanch for exactly 10 seconds. Be careful not to overcook, as it will become mushy! Immediately transfer the blanched bok choy to cold water and rinse 2-3 times to cool it down. Rinsing in cold water helps maintain its crisp texture. Use the smaller leaves whole and cut the larger ones into bite-sized pieces.
Step 5
Place the blanched bok choy in a bowl. Add 2 Tbsp of miso paste and 0.5 Tbsp of minced garlic. Gently massage the ingredients together with your hands, ensuring the seasoning is evenly distributed on the bok choy. Let it marinate for a short while.
Step 6
Now, let’s make the savory basic broth. In a pot, combine 1000ml (5 cups) of water, dried anchovies, crab legs, roughly chopped onion, the white part of the green onion, and 2 tsp of brown sugar. Bring to a boil, then simmer over medium heat for 15 to 20 minutes. Once the broth is flavorful, strain out all the solids. Then, add the dried shrimp and boil for another 4 minutes. Adding dried shrimp enhances the broth’s refreshing and umami taste.
Step 7
In the prepared broth, dissolve 1.5 Tbsp of miso paste and 0.5 Tbsp of gochujang. Using both miso and gochujang creates a richer, more complex flavor. Once the broth starts to boil, add the sliced shiitake mushrooms and the marinated bok choy.
Step 8
Continue to simmer for about 5 more minutes after adding the ingredients. It’s important to cook until the bok choy and mushrooms are tender. Taste the soup and season with salt if needed. Adjust the saltiness based on the saltiness of your miso paste.
Step 9
Finally, bring the soup to a rolling boil one last time. Your Bok Choy Miso Soup, with its savory and refreshing taste, is ready! Enjoy it with a warm bowl of rice.
