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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The tofu can be substitued with roasted sliced pork and the vegetable broth can be substituted with chicken broth. Enjoy! Ingredients:
1 medium carrot, chopped |
3 lbs dried shiitake mushrooms |
1/2 cup boiling water |
1 teaspoon vegetable oil |
1/2 small onion, thinly sliced |
1 cup bok choy, slivered |
4 cups vegetable broth |
1/2 lb medium firm tofu or 1/2 lb firm tofu, cubed |
1 cup bean sprouts |
2 teaspoons soy sauce |
1/2 cup light miso, mixed with |
1/2 cup boiling water |
2 tablespoons green onions, chopped |
rice noodles (optional) |
Directions:
1. Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms.
2. In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more.
3. Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired.
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