Easy Bok Choy and Tofu Miso Soup

Bok Choy and Tofu Miso Soup: A Comforting Classic

My Favorite is Bok Choy and Tofu Miso Soup and one of my favorite comforting dishes, and I’m thrilled to share this delightful recipe with you. Imagine a steaming bowl of Bok Choy and Tofu Miso Soup on a chilly evening. It’s like a warm hug from the inside out. The combination of bok choy’s fresh crunch and tofu’s silky texture, all floating in a savory miso broth, makes this soup an unforgettable experience. As you take that first spoonful, the flavors come alive, and you’re instantly transported to a cozy Korean kitchen.

Preparing the Savory Broth

In preparing Bok Choy and Tofu Miso Soup, I love starting with a rich anchovy broth. This step is crucial as it forms the base of the soup’s deep, umami flavor. As the dried anchovies simmer away, the kitchen fills with a warm, inviting aroma. I whisk in the miso paste and hot pepper paste, creating a creamy, flavorful broth. Adding the garlic, green chilies, and bok choy takes the soup to the next level, infusing it with vibrant, aromatic layers that dance on your taste buds.

Adding the Tofu

Once the vegetables are tender and the flavors are harmonized, I gently stir in the tofu. This final touch turns the Bok Choy and Tofu Miso Soup into a hearty meal. The tofu soaks up the rich broth, becoming soft and flavorful. I always make sure to taste and adjust the seasoning with a splash of fish sauce or a sprinkle of salt, ensuring every spoonful is perfectly balanced. The result is a bowl of soup that is as nourishing as it is satisfying.

Serving the Perfect Meal

When I serve Bok Choy and Tofu Miso Soup, I like to pair it with a side of warm rice and kimchi for a complete Korean-inspired meal. The contrast between the hot soup and the tangy kimchi is simply delightful. Whether it’s a busy weekday or a relaxing weekend, this soup is a great way to enjoy a healthy, comforting meal that brings a touch of Korean cuisine to your table.

Chef’s Notes- Bok Choy and Tofu Miso Soup

• Broth Enhancement: For a deeper, umami-rich flavor, consider adding a small piece of kombu (dried kelp) to the pot while boiling the anchovies. Remove it before adding the miso paste and other seasonings.
• Miso Paste Variations: If you prefer a milder taste, use white miso paste. For a stronger flavor, opt for red miso paste. Adjust the amount based on your taste preference.
• Tofu Preparation: For crispier tofu, try pan-frying the diced tofu before adding it to the soup. This step adds a lovely texture contrast.
• Spice Level: Adjust the number of green chili peppers to control the heat. If you prefer a milder soup, remove the seeds from the peppers or reduce their quantity.
• Flavor Adjustments: Taste the soup before serving and adjust seasoning with fish sauce or salt as needed. This step ensures the soup has the perfect balance of flavors.

Bok Choy and Tofu Miso Soup

Recipe by Jojo Espiritu

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

10

minutes

Cooking time

30

minutes

Calories

180

kcal

Total time

40

minutes

Dive into the comforting flavors of Bok Choy and Tofu Miso Soup! This delightful dish, inspired by traditional Korean cuisine, combines the earthy richness of fermented soybean paste with the fresh crunch of bok choy and the soft texture of tofu. Perfect for a cozy meal, this soup is both nourishing and satisfying. Serve it with a side of warm rice and your favorite kimchi for an unforgettable dining experience.

Ingredients

• Vegetables & Tofu

• 8 to 10 ounces baby bok choy leaves separated and washed

• 1 pound firm tofu diced into bite-sized pieces

• 1 or 2 green chili peppers thinly sliced

• 4 cloves garlic finely chopped

• Broth & Seasoning

• 8 large dried anchovies heads and guts removed

• 8 cups water

• 1/4 cup miso paste substitute for doenjang

• 1 tablespoon hot pepper paste gochujang

• 1 tablespoon all-purpose flour

• Fish sauce or salt to taste

Directions

• Place the cleaned anchovies in a soup strainer or stock pouch and add to a large pot with 8 cups of water. Bring to a boil over medium-high heat for about 10 minutes. A photo of the final Bok Choy and Tofu Miso Soup in the pot, with the anchovy pouch removed. The soup is being tasted and adjusted with fish sauce or salt. The setting is warm and inviting, showcasing the completed dish ready for serving. –ar 8:5
• Add the bok choy leaves, minced garlic, and sliced green chili peppers to the pot. Cover and cook over medium-high heat for about 15 minutes until the flavors meld together.
• Gently stir in the diced tofu pieces. Cover and cook for an additional 5 minutes until the tofu is heated through and tender.
• Remove the anchovy pouch from the pot. Taste the soup and adjust seasoning with fish sauce or salt as needed (approximately 2 teaspoons of fish sauce recommended). Serve immediately with warm rice and your favorite side dishes.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 180kcal
• Carbohydrates: 12g
• Protein: 15g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 20IU
• Vitamin C: 30mg
• Calcium: 15mg
• Iron: 10mg

FAQs- Bok Choy and Tofu Miso Soup

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. The flavors will continue to develop over time.

Can I freeze Bok Choy and Tofu Miso Soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Reheat gently on the stove, adding a little water if needed to reach the desired consistency.

What can I use instead of anchovies for a vegetarian version?

For a vegetarian broth, use vegetable stock or a combination of dried mushrooms (like shiitake) for umami flavor instead of anchovies.

How do I make this soup spicier?

Add more hot pepper paste (gochujang) or additional green chili peppers to increase the heat. Start with a small amount and adjust to taste.

Can I substitute the fish sauce?

Yes, if you’re aiming for a vegan option, you can use soy sauce or tamari instead of fish sauce. Adjust the amount to taste, as soy sauce may be saltier.