miso bok choy soup

Recipe type: soup
Prep time: 10 mins
Total time: 55 mins

This recipe is developed by Hanady Awada who a is blogger @ Recipe Nomad and is owner / founder of Hummus House. For more inspiration go to recipenomad.com.


2 heads bokchoy, quartered or halved depending on size

2 inch ginger

handful of green onions – white part only

1 carrot, shredded

8 cups water, divided

1/4 cup miso paste

1/2 tablespoon vegetable bouillon

1 pound firm tofu, diced small

2 bunches of Vietnamese flat rice noodles (1/2 package)

1 tablespoon sesame seeds


Pour 6 cups of water into a large pot and add the ginger and green onions.

Use a potato masher to press on the green onions and ginger.

Cover with a lid and simmer on low for 30 minutes so the broth has a subtle ginger flavor.

Remove the lid and discard the ginger and green onions.

Add the remaining 2 cups water, vegetable bouillon and miso paste.

Stir to mix, add the carrots and the bokchoy.

Bring to a boil and add the rice noodles.

Cook for 3-4 minutes on high or until the rice noodles are softened.

Ladle the Miso Bok Choy Soup into each bowl and top with the tofu and sesame seeds.

Enjoy hot.

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