4 green onions, chopped (separate the whites from the greens)
Fresh ginger (1 inch section), finely chopped
2 cups bok choy (separate whites from the greens) or spinach, chopped
8oz (half a pint) of mushrooms (any kind)
6" stick kombu, soaked in warm water for 30 minutes
6 cups broth (can use homemade, ramen, vegetable, Asian vegetable)
3oz tofu, chopped into small cubes
¼ cup miso
Fried onions, toasted sesame seeds or sesame oil for garnish
Heat oil in a soup kettle or large saucepan over medium heat.
Add the onion whites and cook until tender.
Add ginger and cook until fragrant - about 1 minutes.
Add bok choy or spinach and mushroom and cook until tender.
Add the stock.
Drain the kombu and finely chop and add to the pot and simmer, uncovered for 20 minutes.
Reduce heat to low and add the tofu.
Take 2 Tablespoons of the hot stock and mix with the miso.
Add to the pot, along with onion and bok choy greens.
Cook for 5 minutes, but don't boil (it can damage the nutrition in the miso).
Ladle into bowls and garnish with fried onions, sesame seeds and/or a drizzle of sesame oil.
Nutrition Info Per Serving (no garnishes): Calories 91.4 Total Fat 4.6 g Saturated Fat 0.9 g Polyunsaturated Fat 1.3 g Monounsaturated Fat 2.9 g Cholesterol 0.0 mg Sodium 1,554.2 mg Potassium 424.1 mg Total Carbohydrate 9.5 g Dietary Fiber 1.9 g Sugars 4.9 g Protein 4.0 g