Miso soup is not only good for you but also terrific for a warm-up on a cold day.
This soup is enriched with bok choy and shiitake mushrooms, making it a hearty
vegetable soup to serve anytime.
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon freshly grated ginger
8 ounces shiitake mushrooms, stems removed, caps sliced
4 small baby bok choy, stem ends removed and chopped into ½-inch pieces (see
savvy)
¼ cup light miso paste (see savvy)
6 cups vegetable or chicken broth
2 teaspoons soy sauce
6 green onions, finely chopped using the white and tender green parts
1 pound firm tofu, drained and cut into
½-inch cubes
heat the oil in a medium skillet over medium-high heat.
add the garlic and ginger and sauté, about 1 minute until fragrant. Add the
mushrooms and toss to combine.
transfer the contents of the skillet to the insert of a 5-quart slow cooker and add
the bok choy. Stir in the miso paste, broth, and soy sauce.
cover the slow cooker and cook on high for 2½ to 3 hours.
remove the cover and stir in the green onions and tofu.
serve the soup from the slow cooker.
Serves 6–8