I wanted to take a traditional Miso soup and make it a one pot healthy hearty meal!! It needed to have my serving of protein and all of my vegetables for my 1 real meal. The tofu and the scallops provide the protein. The dried shiitake mushrooms provide a deep hearty earthy rich taste. Hon-Dashi is a dried pellet form of Dashi stock. Dashi stock is the one of the basic sauces in Japanese cuisine. Dashi is made from Bonito tuna (slipjack tuna to us westerners) The Bonito is salted and dried in chunks. The original dashi stock is made by simmering the flakes of bonito. Hon-Dashi is to asian food as soup base is to us.
Ingredients
- 5 scallions, sliced thin, white and green parts separated
- 1 (1-inch) piece fresh ginger, chopped fine
- 3 cloves garlic, chopped fine
- 1 teaspoon toasted sesame oil
- 2.5 teaspoons Hon-Dashi pellets
- 8 cups water
- 3 ounces dried shiitake mushrooms
- 1 small package mixed mushrooms
- 3 tablespoons Shiro Miso
- 2 heads baby bok choy, cut in quarters
- 1 package extra firm tofu, cut into cubes
- 6 large scallops, sliced in thin slices
- Soy sauce to taste
Directions
In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Add the Hon-Dashi pellets to the water and stir well. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and fresh mushrooms and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Add the thin sliced scallops and simmer 2 or 3 minutes Ladle into bowls and garnish with the reserved green parts of scallions. This recipe feeds a few people. For your non dieters you can serve this over noodles for them.
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