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recipe for udon miso tofu mushroom stewpin it dose of dash
Last weekend I was talking with friends about cooking for one. It’s so easy to either over-shop and let food go bad OR under-shop and end up eating out too often.

I am a huge fan of one-pot meals that I can just separate into multiple tupperwares and take with me for lunch every day. One of my old go-to recipes is chickpeas with baby spinach, but honestly I’m a bit sick of it.

Even though it’s been 100+ degrees here in Texas, I still enjoy a light soup. It’s so soothing, and according to macrobiotic eating, it’s a vital part to starting a meal. Here’s a new favorite – my take on miso soup, more like a stew, with some extra greens, protein, and noodles.

Miró’s Miso Soup

  • 4+ cups miso broth (can use packets or powder)
  • 2 bunches bok choy
  • Udon noodles
  • 1 carton mushrooms
  • 1 box tofu
  • Scallions
  • Salt and pepper to taste
  • Sesame oil (or any other cooking oil)

Makes at least 4 meals

bok choy udon and miso soup pin it dose of dash

  1. Make the miso broth, about 4 cups if you want a more stew-like outcome or add more to make it more soupy.
  2. Set aside one cup of miso broth.
  3. Separate the bok choy stalks from the leaves. Chop the stalks into 1 inch pieces.
  4. Cube the tofu, slice the mushrooms, and cut the bok choy leaves into smaller pieces.
  5. Put a large frying pan over medium-high heat and after about a minute, lightly coat the bottom of the pan with the sesame oil. Then add the bok choy stems and the tofu. Cook for 3+ minutes until the bok choy starts to soften a bit.
  6. Pour half a cup of broth into the pan and add the mushrooms and bok choy leaves. Be sure to stir everything up with some salt and pepper. At this point I like to cover the pan with a lid. A wok lid is great because it steams everything nicely.
  7. When the bok choy leaves start to turn a vibrant green, add another half cup of broth. You can consider them cooked at this point, but I usually go longer. Keep going if you want the leaves a little less al dente. Leave covered for about 5 to 10 minutes and stir occasionally, adding chopped scallions towards the end.
  8. In the meantime, boil water for the noodles and cook as specified on the package.
  9. Drain the noodles and shake excess water off.
  10. Put the stew mixture in the noodle pot, add the rest of the broth, and put the noodles back in.
  11. Stir and add more seasoning if needed.
  12. Eat up!

recipe for miso tofu stew pin it dose of dash


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