Miso Soup w/Sweet Potato, Bok Choy & Shrimp
Soup...nothing is more comforting, soothing and satisfying on a cool night. Fall brings us so many wonderful vegetables including squash, sweet potatoes and pumpkin. This Miso Soup is a really simple but heary soup for you to try.
2 to 3 tbsp. peanut or neutral oil
1 tbsp. toasted sesame seed oil
1 small onion; thinly sliced
1 garlic; minced
10 to 12 oz. fresh shitake mushrooms; sliced thick
1/2 tsp. ground ginger
A dash of crushed red pepper
Salt and fresh black pepper; to taste
25 to 30 oz. chicken stock; enough to cover the ingredients
1/8 to 1/4 cup white miso
(Optional) 1 dried red chili pepper
1 medium to large sweet potato or yam; peeled and diced into 1/2-inch pieces
1 medium to large bok choy; cleaned and sliced into about 1/4 inch wide; the thicker bottom end roughly chopped
1/2 to 3/4 lb. medium shrimp; peeled and deveined; either previously cooked/defrosted or uncooked; sliced lengthwise in half
4 to 6 oz. Wheat/Buckwheat Soba Pasta (cooked al dente according to the manufacturer’s directions
Garnish: Sliced green scallions and/or toasted sesame seeds
1. In large pot, heat both the peanut and sesame oils over medium to high temperature. Add the onions and stir until translucent, about a few minutes. Add the garlic and stir for 30 seconds, before they turn golden brown. Add the shitake mushrooms, salt, fresh black pepper, crushed red pepper, and ground ginger. Stir until the mushrooms just begin to soften.
2. Whisk together the chicken stock and the miso. Pour into the large pot with the onions, mushrooms, and seasonings.
3. Add the red chili pepper and sweet potato. Cover and bring to a boil. Reduce temperature to simmer while covered. Cook for a few minutes until the potatoes begin to soften.
4. Add the bok choy and cook for a couple minutes. If cooking raw shrimp add them in this step.
5. Reduce temperature to a low heat. Mix in the pasta (If using precooked shrimp, add them in this step). Bring soup to a low simmer then turn heat off.
6. Ladle soup into individual bowls.
7. Garnish with scallions and/or toasted sesame seeds.