Miso Soup with Tofu and Bok Choy

After a lovely holiday in South Australia for our nephew’s wedding, we came home to the bok choy, kale and broccoli in our vegetable garden having gone to flower. One of my favourite ways to have bok choy is in miso soup. The flowers are really pretty picked and put in a vase, or you can add them to this soup. Bok Choy flowers are a little bitter, but bitter flavours are so good for us - the liver loves bitter. However the sweetness of the carrot counteracts the bitter.

Miso is rich in vitamin K, manganese, calcium, zinc and protein. Miso is a traditional Japanese food made from fermented soy beans with both prebiotic and probiotic qualities to support digestion and immunity. Remember to only use organic, non GMO miso.

This recipe serves 2 and is super quick, nutritious, vegan (if you use tofu) and gluten free and of course, full of flavour.

Recipe:

1 small onion, finely diced

2 cloves garlic, finely diced

small piece of ginger, peeled and grated

chilli flakes (2 large pinches or more to taste)

750 ml of hot water with 2 tsp Massel Chicken stock

1 large carrot, peeled and julienne

1-2 bok choy, washed (you can also use pak choy)

A handful of baby kale leaves, chopped first, then washed to make it less bitter (optional)

2 dessertspoons organic miso paste

1-2 tsp tamari GF soy sauce

100g organic tofu (can be swapped for cooked chicken if preferred)

Optional - bok choy flowers

Method:

1. Saute the onion, garlic, ginger and chilli flakes in a little oil.

2. Add the Massels chicken stock dissolved in hot water and bring to simmer.

3. Add julienne carrots, bok choy and kale and simmer until carrots are softened and bok choy is wilted.

4. Stir in the miso paste and tamari soy sauce.

5. Add tofu and simmer for one minute. Allow to stand for tofu to absorb some of the flavour.

6. Serve into bowls and garnish with bok choy flowers.