Ginger-Miso Vegetable Soup
0
Points®
Temps total: 25 min • Préparation: 5 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
Store-bought broth simmers with sliced ginger and miso to create a flavourful base for this Asian-inspired soup. Enjoy it as a warming snack or starter, or as a side to fried rice or noodles. To streamline prep, look for pre-sliced shiitake mushrooms and trimmed snow peas; they’re valuable timesavers. If you can’t find baby bok choy, you can use regular bok choy and chop it into 1- to 2-inch pieces. When the soup sits, the miso makes the broth cloudy; you can simply stir it to redistribute the miso more evenly.
Ingrédients
No-salt-added chicken stock
4 cup(s), or vegetable stock
Water
1 cup(s)
White miso
¼ cup(s)
Ginger root
1 piece(s), (2 inches), peeled and thinly sliced
Fresh shiitake mushroom
1 cup(s), sliced
Uncooked bok choy
9 oz, baby variety, cut into 2-in-long pieces
Snow peas
6 oz, halved
Uncooked scallions
¼ cup(s), thinly sliced
Instructions
1
In a Dutch oven or large saucepan, whisk together the stock, water, and miso. Add the ginger and bring to a boil over high heat. Reduce the heat to low; cover and simmer 10 minutes. Scoop out the ginger with a slotted spoon; discard.
2
Increase the heat to medium. Add the mushrooms, boky choy, and snow peas. Cook, uncovered, until the vegetables are crisp-tender, about 5 minutes. Sprinkle with the scallions.
3
Serving size: 1 cup
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