Nourishing Miso Bok Choi Broth
Updated: Jan 24, 2019
So often you hear the praises sung of bone broth. But what's a plant-based eater to do when they want in on the action? Try my gut nourishing miso bok choi broth.
1 tablespoon organic virgin coconut oil
4 leaves of bok choi, rinsed, sliced in 1 inch ribbons including stems 4 cups water or leftover vegetable broth 1 carrot, thinly sliced 1/2 cup bamboo shoots 2 green onions finely sliced 1/4 cup sliced fresh mushrooms (or rehydrated dried shiitake) 1 teaspoon tamari (or coconut aminos) 1 garlic clove, crushed 2 tablespoons miso paste (I use brown rice miso paste) black pepper to taste
1. In a heavy soup pot place oil, turn to medium heat, put in carrots and garlic. Sauté until almost tender.
2. Add broth, tamari and mushroom and bring to a boil. Once boiling, reduce heat to low so that the soup is simmering. Simmer until mushrooms are almost done.
3. Add green onions, bok choi, black pepper and bamboo shoots. Cook for a few minutes, then add miso paste and stir until well blended.
Optional: Adding a small handful of crispy baked or fried fermented tofu cubes makes this a more filling meal.