spicy bok choy soup

As a foodie new to vegetarianism, I think the assumption is that it is more difficult to make the switch, I get asked frequently: "What do you eat?". What I have found is that vegetarian options are endless. I have been trying veggies that I hadn't in the past, and feel like I have got my cooking mojo back. This soup has moved up the list to one of my favorite recipes. The peppery flavor of the bok choy combined with the crunch of the daikon and carrots and the earthy shitake mushrooms really make this a well rounded soup.

  • Miso Paste and Water--Follow directions to make enough "broth" to fill a 4 qt. dutch oven 3/4 of the way
  •  bok choy
  • 3 cloves garlic
  • 6 shitake mushrooms
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sriracha
  • 2 eggs
  • 2 handfuls of shredded carrots and daikon radish-(I cheat on this one, my local Asian market sells really fresh pre-shredded packages)
  • one nest of cellophane noodles
  • bean sprouts and dried seaweed chips for garnish
Follow the photos- pretty obvious. Two things to keep in mind; bok choy is usually pretty sandy, soak and rinse in cold water multiple times to get it all out. Also; the garlic, mushrooms, soy sauce and sriracha will caramelize, use some of the broth to loosen what sticks to the saute pan.

see all the sand? whoa
I found this blog about regrowing bok choy, so wild, I'm trying it! check it out!
it shrinks down so drastically
use a wooden spoon to help loosen any mushrooms
ladle a little broth to help it along-do not leave any of the caramel goodness stuck to the pan!
pour back into the dutch oven
See the caramel browned edges on the bok choy? you're going to love that.
break the yolks with the wooden spoon

Post a Comment

Search This Blog