If you’re looking for a miso soup like you get at a restaurant with just a couple tiny cubes of silken tofu and a strip of seaweed, this isn’t what you’re looking for. This is my full-meal style Miso soup loaded with lots of veggies, tofu, and a poached egg.
Time: 1 hour
- 1 medium yellow onion
- 2 tbsp olive oil
- 4 cloves of garlic
- 6 cups veggie broth
- 2 cups water
- 1/4 cup rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 5 baby bok choy
- 1 block tofu
- 1/3 cup red or white miso paste
- 8 eggs
- 2 cups white or brown rice, cooked per instructions
- Heat up the olive oil in a deep pot over medium heat and add the onion cooking until its translucent (about 5 minutes).
- Add the garlic and cook just until fragrant (about 45 seconds).
- Add all of the liquids to the pot (veggie broth, water, vinegar, soy sauce, mirin), turn the heat up to medium high, cover, and bring to a simmer.
- Wash and chop the baby bok choy (white and green parts) into 1/2″ strips.
- Once the veggie broth is simmering, add the baby bok choy to the pot, cover, and cook for 5 minutes.
- Dice the tofu into 1/4″ squares and add to the pot. Stir the pot being careful not to break up the tofu and allow to return to simmer.
- Scoop out about 1 cup of the broth into a bowl and mix in the miso paste (we do this because we don’t want the miso to boil or else it will curdle) until completely dissolved.
- Remove the pot from heat and stir in the miso mixture. Cover and set aside.
- In a smaller sauce pan, bring 3 cups of water to a boil and poach two eggs at a time.
- To assemble the bowls, add about 1/2 cup of cooked rice, pour the soup over the rice, and place the two poached eggs delicately in the middle so as not to break the yolk.