Hearty Miso Soup
Kathleen Neumark

Toppings:
3 Green Onions, sliced
1 cup cubed Firm Tofu
2 teaspoons Vegetable Oil
1 cup sliced Fresh Shitake
4 cups chopped Bok Choy
4 Eggs

Broth:
2 teaspoons Chili Sesame Oil
2 Garlic Cloves, minced
12 cups Vegetable Stock
12 cup of Red Miso Paste
1 tablespoon Rice Wine Vinegar
5 ounces Dry Soba Noodles


Heat vegetable oil over medium high heat in a large pan and sauté sliced shitakes until soft. Lightly steam bok choy in a pot with a steamer tray, or in the microwave. The greens should just barely be soft and pliable- take care not to over cook them.

To make the broth, place chili oil in a large pot over medium heat. Cook minced garlic until fragrant and soft, but not browned. Add the broth and whisk in the Miso paste and vinegar. Bring to a boil, and boil lightly for 3-4 minutes. Add soba noodles and cook according to the directions, around 3 minutes. Remove broth from heat, or heat very low for a short time until you are ready to assemble the bowls. Since all the toppings may not be hot, the broth must be.

Poach the eggs in a large pot of hot water. Make sure to slightly undercook them, because they will continue cooking as you assemble the bowls and as they sit in the hot broth. Remove the poached eggs from the water and work quickly to assemble to bowls. Add the hot broth and noodles to each bowl evenly. Top with green onions, tofu, shitake, greens, and eggs, placing them around the bowl in sections. Try to keep the ingredients and the soup hot. Serve quickly, and enjoy!

Calories*: 395 Fat*: 14 g Carbs*: 52 g Cholesterol*: 215 mg
Sugar*: 13 g Fiber*: 5 g Protein*: 20 g Servings*: 4 (1 Bowl each)

Ease*: 7/10 Categories: Main Dish
Total Time*: 60 minutes Active Time*: 60 minutes
Kosher: Parve

For helpful tips and notes on this recipe, see the related blog posts:
Hearty Miso Soup
Developed by Micah Neumark, 2010