- 1 1/2 to 2 cups cremini and/or shiitake mushrooms, cleaned, stemmed, and sliced
- 8 oz firm tofu, well-drained and cut into small dice
- 2 to 3 scallions, green parts only, thinly sliced
- 6 to 8 stalks regular bok choy with leaves or 2 baby bok choy
- 2 to 4 Tbsp miso
- Freshly ground pepper, to taste
- Combine mushrooms and 5 cups water in a large saucepan and bring to a simmer. Cover and simmer gently for about 10 minutes.
- Stir in tofu, scallions, and bok choy. Simmer until bok choy is barely tender-crisp, about 3 minutes.
- Dissolve desired amount of miso in just enough warm water to make it pourable before stirring it into broth. (The more miso you use, the more pungent and salty the soup will be, so start with less. Continue to add miso until the soup is salty/pungent to your liking.)
- Season with pepper and serve.
Instead of bok choy, you can add snow peas or broccoli. Or add these vegetables in addition to the bok choy. Other options include adding a teaspoon or two of grated fresh or jarred ginger when you stir in the tofu and vegetables, or adding a can of cut baby corn and its liquid when you stir in the tofu and the vegetables.