GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN OPTION
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 5 to 10 minutes
Cook Time: 10 to 15 minutes
Total Time: 15 to 25 minutes
Number of Servings: 6
1 tbsp (15 mL) sesame oil
6 cups (1.5 L) no added salt vegetable broth
2 heads baby bok choy, coarsely chopped
1 package (8 oz/250 g) firm tofu, cut into ½ inch (1 cm) cubes
1 package (3.5 oz/100g) shiitake mushrooms, thinly sliced
2 tbsp (30 mL) gingerroot, finely chopped
2 tbsp (30 mL) gluten-free red miso
2 tbsp (30 mL) rice vinegar
¼ cup (60 mL) green onions, thinly sliced
Salt to taste
In a large pot, heat oil over medium heat. Add broth, bok choy, mushrooms and ginger. Bring mixture to a boil. Reduce heat to low-medium, cover and simmer for 6 to 8 minutes or until bok choy and mushrooms are tender.
Add tofu and summer for 2 to 3 minutes or until just heated through. Remove from heat.
Transfer 1 cup (250 mL) of the hot broth into a bowl. Stir in miso until disosolved. Re-add miso mixture into the bok choy mixture. Add vinegar and stir.
Add salt to taste.
Portion into bowls and serve warm. Top with green onions.
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