I love soup. Such a simple statement for such a deep, resounding love! I could eat soup everyday and be perfectly happy…especially now that it has been so cold here in PA!
We took a trip to the local H-Mart yesterday to look for some ingredients that I couldn’t find in my regular grocery store. If you haven’t visited a store like H-Mart, you’re missing out! I love checking out all of the veggies and fruits that I’ve never used before, and discovering new sauces and ingredients. Unfortunately, I didn’t find what I went looking for, but I did buy some baby bok choy and miso paste. What better to use them for than a big pot of soup!
The baby bok choy came in a plastic bag – no measurement or anything like that. There were about 20 babies in there, and I wound up using all of them. The miso that I bought wasn’t labeled as far as color, but my best guess is that it’s a yellow miso. I also bought some roasted seaweed squares that I had planned to use with rice, but I crumpled some into the soup for some extra flavor.
I decided at the last minute to add some cubed extra-firm tofu to the pot – just to give it a little more heartiness. If you are totally anti-tofu, you could definitely leave it out.
This recipe makes a big batch of soup, but it is daily halved for a smaller portion. Enjoy!
- 1 tsp olive oil
- 1 yellow onion, sliced into half moons
- 4 garlic cloves
- 3 celery ribs, chopped
- 20 baby bok choys, washed
- 10 cups of veggie broth
- 4 tsp miso paste
- ½ head of cauliflower, cut into small florets
- ½ a block of extra firm tofu, pressed
- Salt and pepper to taste
- Roasted seaweed for garnish
- Heat oil in large soup pot on medium heat. Saute sliced onion until translucent, about 5 minutes.
- Add garlic and celery to the pot and sauté for another 3 minutes, stirring often
- Remove the bottom stem of the bok choy, leaving the green leaf and the white stem portion, and add to the pot, sautéing for another 3 minutes
- Add veggie broth and bring the pot to a boil. Once boiling, lower the heat to a simmer and add the miso paste, stirring to mix.
- Add the cauliflower florets, letting the pot simmer for 5-10 minutes or until the cauliflower begins to soften.
- While the soup is simmering, cut your tofu into small cubes (pictured above). You can also save some work by purchasing pre-cubed tofu at the store
- Add the tofu to the pot and allow the soup to simmer for another 10 minutes, stirring carefully so as not to break up the tofu.
- If you wish, garnish finished soup with roasted seaweed flakes, salt and pepper. Enjoy!