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Miso Shiitake and Bok Choy Soup with Shirataki Noodles

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< 1 min read
Summary

Love noodle bowls? We do, too! Shirataki noodles combined with shiitake mushrooms and bok choy in a flavorful broth might seem indulgent, but it’s far from it. The noodles provide fiber, bok choy offers calcium, and mushrooms give you the adaptogenic and immune-supporting nutrients your body needs year-round. This restaurant-worthy bowl is easy to make in the comfort of your own home. Cooler still is that you can add even more vegetables and herbs of your choice, as well as some plant-based protein!

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 2 tbsp garlic (minced)
 2 tbsp ginger (minced)
 6 tbsp shallots (minced)
 2 cups shiitake mushrooms (chopped, stems removed)
 ½ cup organic tamari (low-sodium or coconut aminos)
 8 cups water
 4 tbsp organic miso (mellow white or chickpea)
 2 cups bok choy (chopped)
 16 oz shirataki noodles
 Sriracha (optional, to taste)
 1 jalapeño (optional, sliced)
 1 stalk green onion (sliced)
 ¼ cup cilantro (optional)

Directions

1

Heat a large stockpot on medium-high. Add the shallots and stir continuously to prevent sticking. Cook until translucent (about one minute).

2

Add the garlic and mushrooms. Cook for 60 seconds until fragrant.

3

Add the tamari, cooking and stirring for 30 seconds to fully coat the mushrooms.

4

Add the water and bring to a boil then simmer for 10 minutes.

5

Then stir in the bok choy and miso. Stir until the miso is completely dissolved.

6

In the meantime, cook the shirataki according to package directions.

7

Split the shirataki between two large soup or ramen bowls.

8

Once the broth is finished cooking, pour it over the noodles.

9

Top with Sriracha, jalapeño, green onion, and cilantro, if using.

Chef's Notes

Substitutions
Instead of shallots, use red or white onion.

In place of shiitake mushrooms, use other mushrooms of your choice.

Try cooked udon or rice noodles in place of shirataki noodles.

Instead of cilantro try basil or chives.

Instead of bok choy, use spinach or kale (but add just before the broth is finished cooking).

Add more flavor and deliciousness
Add baked or grilled tofu or tempeh cubes to the finished bowl.

Add a cup of frozen edamame to the broth.

Add broccoli or other favorite vegetables to the broth.

Ingredients

 2 tbsp garlic (minced)
 2 tbsp ginger (minced)
 6 tbsp shallots (minced)
 2 cups shiitake mushrooms (chopped, stems removed)
 ½ cup organic tamari (low-sodium or coconut aminos)
 8 cups water
 4 tbsp organic miso (mellow white or chickpea)
 2 cups bok choy (chopped)
 16 oz shirataki noodles
 Sriracha (optional, to taste)
 1 jalapeño (optional, sliced)
 1 stalk green onion (sliced)
 ¼ cup cilantro (optional)

Directions

1

Heat a large stockpot on medium-high. Add the shallots and stir continuously to prevent sticking. Cook until translucent (about one minute).

2

Add the garlic and mushrooms. Cook for 60 seconds until fragrant.

3

Add the tamari, cooking and stirring for 30 seconds to fully coat the mushrooms.

4

Add the water and bring to a boil then simmer for 10 minutes.

5

Then stir in the bok choy and miso. Stir until the miso is completely dissolved.

6

In the meantime, cook the shirataki according to package directions.

7

Split the shirataki between two large soup or ramen bowls.

8

Once the broth is finished cooking, pour it over the noodles.

9

Top with Sriracha, jalapeño, green onion, and cilantro, if using.

Miso Shiitake and Bok Choy Soup with Shirataki Noodles