Enjoy some umami bliss with this healthy Ginger Garlic Miso Soup with Shiitake and Oyster Mushrooms and baby Bok Choy.
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This Ginger Garlic Msoup is chock full of superfoods: shiitake mushrooms, ginger, garlic, miso, and bok choy. It’s a great soup for any time of the year when you’re doing your best to avoid colds and ‘flu. It’s also a quick soup to make for a weeknight dinner, as you can have it on the table in 30 minutes or so.
The post I had originally planned for today was Flourless Chocolate Lava Cakes. I made them, using up some of the expensive chocolate left over from my Christmas baking supplies. They came out of the oven beautifully, but did not cooperate coming out of the ramekins! We sampled them anyway, standing there at the kitchen island at 10 a.m. scooping up warm chocolate stuck in little pots, but stopped right there. They were so overly sweet that we just couldn’t eat them!
I rarely cook with white sugar any more, I like to post healthier recipes here, and this one just didn’t seem to belong. I made this Ginger Garlic Miso Soup for dinner and it’s a much healthier option!
I added rice noodles for interest and some cooked chicken for extra flavour. I’ve made a note in the recipe to use low-sodium soy sauce and low-sodium vegetable broth as miso is naturally salty. This ginger garlic miso soup has a rich broth with deep umami savoury undertones that are almost meaty. I loved the fragrant aroma of ginger in this earthy soup.
Guaranteed to leave you warm and satisfied!
Enjoy some umami bliss with this healthy Ginger Garlic Miso Soup with Shiitake and Oyster Mushrooms and baby Bok Choy.
- 2 tsp sesame oil
- 1/2 yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1 tbsp tamari or low-sodium soy sauce
- 4 cups low-sodium vegetable broth
- 2 tbsp white miso
- 4 oz rice noodles
- 1/2 cup cooked, shredded chicken (optional)
- 1/2 cup shiitake mushrooms, tough stems removed
- 1/2 cup oyster mushrooms, coarsely chopped
- 2 heads Shanghai or baby bok choy, leaves separated
- 2 green onions, chopped
- 2 tsp sesame seeds, for garnish
In large pot, heat oil over medium-high heat. Add onion and celery and sauté until onions are translucent, about 5 minutes. Add garlic and ginger and cook for 2 minutes.
Add tamari or soy sauce to the pot and stir. Add vegetable broth and miso and cook for 5 minutes.
Add rice noodles to the pot and cook for an additional 5 minutes.
Add optional cooked chicken, mushrooms and cook until mushrooms are slightly tender, about 3 - 5 minutes.
Gently stir in bok choy leaves and cook just until wilted.
Spoon into bowls and garnish with sliced green onions and sesame seeds. Serve hot.
Love ginger? You might also like this Baby Bok Choy Salad with Ginger-Orange Dressing
When should the miso be added? It is missing from the directions.
Thanks for catching that! I’ve corrected the recipe. Add the miso when you add the vegetable broth. Enjoy!
So, I did end up making this soup and the flavor was wonderful. BUT, I did not follow the directions. I ended up adding the mushrooms and bok choy about 2 – 3 minutes into cooking the rice noodles because I didn’t want the rice noodles to overcook. I ended up adding the miso around the same time. I just kinda winged it… The recipe needs some tweaking!
Hi Denise,
Thanks for letting me know. I’m glad you found a way to make it work for you. Great suggestion about timing because it will depend on the type and thickness of rice noodles you use. Thanks for commenting!