Ginger-Miso Vegetable Soup
0
Points® value
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
6
Difficulty
Easy
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.
Ingredients
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