Saturday, March 8, 2014

Cleansing Bok Choy Miso Soup

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)


  1. Rinse the bok choy well, pulling apart to remove all grit. 
  2. Peel and thinly slice garlic.
  3. Remove skin from ginger, and finely chop.
  4. Add olive oil, ginger, garlic and salt to medium sized stock pot, and saute a few minutes over medium-high heat.
  5. Meanwhile, slice the white parts of the bok choy into 1/4 inch strips and set aside. Do the same with the  green tops.
  6. Once garlic and ginger has started to become a bit translucent, add whites of bok choy. Sprinkle on the  tumeric.
  7. 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.
  8. 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.
  9. Add soup to bowls, swirling to dissolve miso.  
  10. Squeeze in lemon, garnish, and enjoy!

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