This soup is a perfect starter course or light lunch. It does require a little pre-planning if it is going to come together quickly. If the dashi has to be made from scratch add at least two hours. It also needs very fresh bok choy and green onions, both of which should be available soon at a farmers market near you.
Bok Choy and Green Onion Soup
- 2 small bok choy
- 3 large green onions
- 1 cup dried shitake mushrooms
- 1 1/2 cups boiling water
- 3 cups dashi
- 3 cups fresh vegetable stock
- 4 cloves garlic sliced into thin slivers
- 1 tbsp miso paste
- 1 tbsp sunflower oil
Pour boiling water over mushrooms and let sit for 30 minutes. Squeeze all liquid from shitakes and reserve liquid. Dice mushrooms into small bits. Add miso to soaking liquid and mix until dissolved. Wash and dry bok choy. Slice white stems from green leaves. Cut white parts into thin strips 1 1/2″ long. Roughly chop green leaves. Cut white part from onions. Cut in half and slice into thin strips 1 1/2″ long. Cut the green part of onions into small circles. In a large stock pot heat sunflower oil over medium temperature. Saute white onion strips until they soften then add mushrooms. Cook until mushrooms begin to brown. Add white part of bok choy and garlic slivers and cook until fragrant, about a minute. Add stock, dashi and soaking liquid and bring to a boil. Turn heat down to a medium simmer and cook for five minutes. Season with salt and pepper then add green parts of onion and bok choy. Cook until leaves begin to wilt and turn a deep green. Remove from heat and serve.