I work with a restaurant group in Chicago, that has an amazing Asian restaurant called Sunda with a “Build Your Own Ramen” option for lunch. I’m telling you I eat it about twice a week it’s so delicious and perfect for the chilly weather!
These beautiful ramen dishes really inspired me to dive into Asian flavors and fusion. Not only was the ramen in general addicting, but to me it was the miso broth that really stole the show.
I wanted to keep my miso a little more simple, while just beginning to explore these new flavor combinations. I did know I wanted to put a little more emphasis on the tofu and greens to create more of a heartier lunch that would keep me full during the work day.
Miso Soup with Bok Choy & Tofu
Prep Time: 5 minutes
Cook Time: 30 minutes
-4 cups water
-1/2 cup roughly chopped boy Choy
-1/2 cup chopped green onion
-1/4 cup firm tofu, cubed
-3-4 Tbsp white miso paste (fermented soy bean paste)
-1 sheet (1/4 cup) nori (dried seaweed), cut into large rectangles
- Place water in a sauce pan and bring to a low simmer.
- Add nori and simmer for 5 minutes. In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. (This will help the miso from not clumping).
- Add remaining ingredients to the pot. Taste and add more miso or a pinch of salt if needed. Leave to cook on low for another 20 minutes and let the flavors develop.