Simple and healthy ingredients, rich with bold flavors and umami, make this nourishing broth a welcome reprieve from bitterly cold winter temperatures, and the most perfect supper after long days at work or school. —CS
SERVES 3 TO 4
1 tbsp (15 ml) toasted sesame oil
1 bunch (about 11 oz [311 g]) baby bok choy, harder parts minced, leaves chopped and kept separate (all thoroughly washed and drained)
3½ oz (100 g) fresh shiitake mushrooms, trimmed and chopped (gently washed and drained)
1½ tsp (8 ml) shoyu
1 packed cup (200 g) drained vegan kimchi, chopped
1 large clove garlic, minced
2 cups (390 g) cooked Good Morning Miso Rice or any cooked rice
3 cups (705 ml) filtered water
3 tbsp (45 ml) kimchi brine
1 tbsp (6 g) dried shiitake powder
1½ tsp (8 g) Asian hot chile paste or sambal oelek (quantity to taste)
3 tbsp (54 g) white miso
GARNISHES
Thinly sliced cubes of Tare Tofu
Thinly sliced scallion
Chopped fresh cilantro
In a large pot, heat the oil over medium-high heat. Add the white, harder parts of the bok choy and the mushrooms. Cook until the bok choy just becomes tender yet remains crisp, and the mushrooms have rendered their moisture, about 4 minutes. Add the green parts of the bok choy, shoyu, kimchi and garlic, and cook for another 2 minutes or until the greens have wilted. Stir the rice into the vegetables and set it aside.
In a medium saucepan, bring the water, kimchi brine, shiitake powder and chile paste to a boil. Place the miso paste in a small, heat-resistant bowl. Remove ½ cup (120 ml) of the hot liquid, and whisk it into the miso paste until well combined. Pour the miso mixture back into the hot liquid and whisk to combine.
Divide the vegetables and rice among 3 or 4 bowls. Top with your desired quantity of sliced tofu and divide the broth among the bowls. Top with the scallion and cilantro. Serve immediately.
*SEE PHOTO INSERT