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Miso Infused Tofu Soup with Baby Bok Choy, Shitake Mushrooms & Edamame

June 30, 2009

I created this recipe after a minor mishap in my dinner planning after realizing my ground turkey had gone bad in the fridge. I was planning on making turkey pot pie with carrots, green beans and corn, so I had already started simmering the vegetables over the stove. As the clock was ticking away and my stomache was getting angrier, I came up with this recipe after a quick browse through my fridge and cabinets. This is a wonderful recipe-light, yet hearty to serve as a meal and perfect for a cold day (it’s like 90 degrees in my apartment, but this recipe is too good to pass up).

The miso gives the soup an extremely flavorful base, combined with the chicken broth. I added uncooked firm tofu, boy choy, shitake mushrooms, and edamame (unshelled) to the miso/chicken broth. Let it simmer away for 10 minutes and add in a sheet of chopped up dried seaweed before serving. Top it all off with minced scallions. The various textures in this soup creates an amazing burst of flavor in your mouth. This was such a simple and quick recipe that I will be making it over and over again. Feel free to substitute any of the vegetables for whatever you have on hand. The other day I had shredded carrots, peas, corn and green beans with the tofu. If you want to cut back on the sodium level, buy light chicken broth instead of the regular broth. The fresh scallions, also known as green onions, give each spoonful a fresh and crisp taste. If you want to bulk up this meal, add in 1/4 cup of  cooked jasmine rice to the soup. This delicious meal is healthy and easy to make.

Miso Infused Tofu Soup with Baby Bok Choy, Shitake Mushrooms & Edamame

Serves 1

2 cups light chicken broth

half a package of firm tofu, cubed

3 heads baby bok choy, trimmed and washed, leaves separated

1/4 cup edamame, cooked

1/2 cup shitake mushrooms

1 packet miso soup/or miso paste

1 sheet of dried seaweed (optional), cut up and tossed in the soup

1 bunch scallions sliced

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