Cauliflower Miso Soup with Baby Bok Choy

Cauliflower Miso Soup

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!
Baby book choyimage

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!


Cauliflower Miso Soup with Baby Bok Choy
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 bowls
A delicious and easy-to-put-together miso soup with baby bok choy
  • 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
  1. Heat oil in large soup pot on medium heat. Saute sliced onion until translucent, about 5 minutes.
  2. Add garlic and celery to the pot and sauté for another 3 minutes, stirring often
  3. 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
  4. 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.
  5. Add the cauliflower florets, letting the pot simmer for 5-10 minutes or until the cauliflower begins to soften.
  6. 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
  7. 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.
  8. If you wish, garnish finished soup with roasted seaweed flakes, salt and pepper. Enjoy!


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