Though many people think I’m the only cook in the house, my mom actually makes dinner most nights because I am usually busy doing work in my room around that time. Most of my cooking is done during the daytime simply because the sunlight is more optimal for filming and photography. A few weeks ago, I walked into the kitchen at dinner time to a deep savory scent wafting up into my nose, and my mouth instantly began to water. My mom told me she was playing around in the kitchen with some ingredients we had on hand and whipped up this rich miso soup in under an hour. We sat down, and all devoured our bows of soup. Not only was it packed with flavor but super filling from the noodles, chicken, and bok choy.
I knew I had to share this creation with you all, so I wrote down her process then Eitan’ized it by adding in the wild mushrooms and sriracha. The result is a soup that is just flavorful and filling as it is beautiful to look at! It’s perfect for a busy weeknight that’s literally a meal in a bowl that comes together in an hour!
Ingredients
For the Miso Mushroom Soup:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 1/2 cups shiitake mushrooms, sliced
- 3 cloves garlic, diced
- 1-inch piece ginger, diced
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Chinese cooking wine)
- 1 tablespoon red miso paste
- 2 chicken breasts
For the Miso Bok Choy:
- 3 heads baby bok choy
- 1 tablespoon red miso paste
- 1 tablespoon vegetable oil
Other:
- 2 packets ramen noodles (or your desired noodle), cooked
- Sriracha
- Scallions, sliced
- Sesame seeds
Instructions
- In a large pot, heat the vegetable oil on a high flame. Add in the onion, celery, and mushrooms. Cook for 3 minutes, stirring occasionally until the onions begin to become transparent. Add in the garlic and ginger. Cook for an additional 3 minutes, until it begins to brown slightly on the edges.
- Pour in the chicken broth, soy sauce, mirin, and red miso paste. Stir to combine then bring to a boil. Once boiling, lower to a simmer and cook for 30 minutes.
- Meanwhile, break apart the heads of baby bok choy into individual leaves. Wash and dry the leaves to remove any dirt. Mix the red miso paste and oil in a small bowl to combine. Brush each of the leaves with the miso mixture to completely coat. On a grill pan (or frying pan if you don’t have a grill pan), cook the leaves for 1-2 minutes per side.
- Once the baby bok choy is cooked, add to the soup and continue simmering until the 30 minutes is up.
- To prepare each bowl, add in a serving of noodles along with your desired amount of miso soup. Top with some sriracha, scallions, and sesame seeds. Serve hot.
