Recipe: Miso Mushroom Soup

 
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Since I’ve been home for over a week now under the Shelter in Place order, coming up with my daily meals has been another job in itself. But there’s one easy recipe that I’ve made for the past 2 weeks that has been something that I look forward to at lunch. This Miso Mushroom Soup has been so comforting during these rainy days, and slurping it at my computer while I work from home has been one of my favorite past times.

This Miso Mushroom Soup takes only a few minutes to make, and since it serves 4, you can make it ahead and and have some soup ready when you get hungry again.

Ingredients

  • 2 cups chicken or vegetable stock

  • 2 cups water

  • 8 mushrooms, sliced

  • 2 baby bok choy heads

  • 3 tbsp miso paste

  • 1 green onion, chopped

Directions

  1. In a small pot, heat up the broth and water.

  2. Once boiling, add the mushrooms, bok choy, and green onions.

  3. Cook for 2 minutes and remove from heat.

  4. Add the miso paste and whisk.

  5. Top with green onion.

  6. Serve with hot chili oil, if desired.

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