Hearty Shiitake Mushroom And Miso Soup

Recipe Ingredients

1		Scallions - sliced thin,
		White and green parts separated
1		Fresh ginger - (abt 1") - chopped
3		Garlic cloves - chopped
2 tablespoons	30ml	Toasted sesame oil
8 cups	1896ml	Water
3		Six-inch pieces dried kelp (kombu)
1/4 cup	59ml	Bonito flakes
3 oz	85g	Dried shiitake mushrooms
1/2 cup	118ml	Light miso
1 lb	454g / 16oz	Baby bok choy - cut in quarters
8 oz	227g	Firm tofu - cut into cubes

Recipe Instructions

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. Rinse the kombu and add it to the pot along with the bonito flakes. 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 simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes.

Ladle into bowls and garnish with the reserved green parts of scallions. You can also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp Soba Noodles (see recipes).

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E23) - from the TV FOOD NETWORK

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