Cleansing Bok Choy Miso Soup
adapted from: An Edible Mosaic
makes 2 large or 4 small servings
- 1 lb (large bunch) bok choy, baby bok choi, or other dark leafy
- 2 TBS olive oil
- 4 large cloves of garlic, peeled and thinly sliced
- 2 cups low-sodium chicken or vegetable stock
- 2 TBS freshly chopped ginger
- Juice of one lemon
- 1/4 tsp dried tumeric
- 2-4 TBS miso paste, lighter-colored variety (to taste)
- Chopped cilantro (to garnish)
- Sea salt (to taste)
- Rinse the bok choy well, pulling apart to remove all grit.
- Peel and thinly slice garlic.
- Remove skin from ginger, and finely chop.
- Add olive oil, ginger, garlic and salt to medium sized stock pot, and saute a few minutes over medium-high heat.
- Meanwhile, slice the white parts of the bok choy into 1/4 inch strips and set aside. Do the same with the green tops.
- Once garlic and ginger has started to become a bit translucent, add whites of bok choy. Sprinkle on the tumeric.
- While this cooks, add 1-2 TBS miso paste to each serving bowl. Spreading the miso around the bowl will help it dissolve in the hot soup with few big clumps.
- After the ingredients in the stock pot are cooked through to your liking, add the boy choy greens and stock of your choice. Bring this just to a bowl, then turn off burner.
- Add soup to bowls, swirling to dissolve miso.
- Squeeze in lemon, garnish, and enjoy!