Ginger-Miso Vegetable Soup
1
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Store-bought broth simmers with sliced ginger and miso to create a flavorful 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
Unsalted chicken stock
4 cup(s)
Water
1 cup(s)
White miso
¼ cup(s)
Fresh ginger
1 piece(s)
Shiitake mushroom
1 cup(s), sliced
Baby bok choy
9 oz
Snow peas
6 oz
Scallions
¼ cup(s), chopped or 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 1/2 cups
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