Miso Soup with Tofu, Bok Choy, and Scallions

Ashley Adams/ Spruce Eats

6-8 Servings

Ingredients

• 2 quarts vegan dashi, (Muso Umami Broth)  or other soup stock
• 1/4 cup white miso
• 1/4 cup red miso
• 1 16-ounce block extra firm tofu, pressed and chopped into 1″ cubes
• About 4 bunches baby bok choy, coarsely chopped
• 4 scallions, thinly sliced

Instructions

• In a large saucepan or stock pot, bring the dashi or stock to a simmer over medium-high heat but do not boil. Combine the white and red miso in a small dish, then add 1 1/2 cups of the hot dashi and whisk to combine. Set aside.
• Simmer the dashi for 5 minutes more. Gently stir in the tofu and simmer for another 5 minutes. Again – do not boil! Add the baby bok choy, scallions, and miso mixture, and cook for another 5 minutes, or until the bok choy is slightly wilted but still bright green.
• Serve immediately while hot, taking care to stir before serving as the miso will settle.