Although it comes together simply, you’ll be wowed with the complex depth of flavor created in this soup! Kombu is a sea kelp native to Japan. It adds umami and rich nutrients to this dish. Garnish this brothy goodness with green onions, sesame seeds, and red pepper flakes for even more punch. This recipe would make an easy and delicious lunch or pair well with a more substantial dinner; whatever you’re in the mood for!
- 6 cups water
- 2 pieces kombu sea vegetable, rinsed
- 4 baby bok choi, quartered
- 1/3 cup miso paste
- 1 pound extra firm silken tofu, sliced
- 4 green onions, sliced
- 1 tablespoon toasted sesame oil
- In a 2 quart stock pot, add water and kombu. Bring to a simmer over medium heat and cook for 10 minutes. Discard kombu.
- Add bok choi and cook until tender, about 5 minutes.
- In a small bowl, whisk together miso and a half cup of the hot liquid then add back to stock pot. Remove from heat.
- To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.