Making an Asian clear broth soup is much easier than you’d expect. The technique from this recipe I learned online and have adapted it to fit my style.
- Bok Choy, stems and greens separated
- Green Onion
- Ginger (fresh)
- Shiitake and Cinnamon Mushroom stems and caps separated
- Turnip (because it’s in my fridge)
- 6 Cups Water
- Toasted Sesame Oil
- Lime Wedges
- Combine bok choy stems, garlic, green onion, ginger, mushrooms stems, turnip, and 6 cups of water in a pot. Boil lightly for about an hour, until the liquid reduced in half. Strain broth and set aside.
- In the same pot sauté the mushroom caps and the bok choy greens in toasted sesame oil.
- Once softened add the broth back to the pot.
- Dissolve miso paste in a few tablespoons of warm broth and add to pot.
- Serve soup with lime wedges.
We ate this with white rice and a salad. And we garnished the soup with a slice of lime which added nice flavor to the soup.