Hearty Shiitake Mushroom and Miso Soup


  • 1 bunch scallions, sliced thin, white and green parts separated
  • 1 (1-inch) piece fresh ginger, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons toasted sesame oil
  • 8 cups water
  • 3 (6-inch) pieces dried kelp (kombu)
  • 1/4 cup bonito flakes
  • 3 ounces Essential Spice Dried Shiitake Mushrooms
  • 1/2 cup light miso
  • 1 pound baby bok choy, cut in quarters
  • 8 ounces firm tofu, cut into cubes


  • 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.