Nothing beats a steaming bowl of soup, especially when it's brimming with fresh, healthy ingredients like bok choy, tofu, and udon noodles. This soup is a delightful blend of flavors and textures that come together in a harmonious medley of savory broth, tender noodles, and crisp vegetables. It's not just delicious—it's also incredibly easy to prepare, making it the perfect choice for a cozy weeknight dinner or a light lunch.
The gentle heat of ginger and garlic infuses the broth with warmth, while the miso paste adds a depth of umami that will have you savoring every spoonful. Tofu provides a satisfying protein boost, and bok choy contributes a subtle sweetness and crunch. This soup is a celebration of simple, wholesome ingredients that come together to create something truly special.
Customizing This Dish
- Protein: Swap the tofu for chicken, shrimp, or tempeh if you prefer a different protein source.
- Vegetables: Add mushrooms, carrots, peas, or any other favorite veggies. They’ll all complement the broth beautifully.
- Noodles: If you can't find udon noodles, try using soba, rice noodles, or even ramen.
Storing and Reheating Leftovers
To store your leftover soup, let it cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. When you're ready to enjoy it again, reheat the soup on the stove over medium heat, stirring occasionally until it's warmed through. If the noodles have absorbed too much broth and the soup seems too thick, add a splash of vegetable broth or water to reach your desired consistency.
Freezing and Reheating
This soup freezes well, making it a great option for meal prep. To freeze, let the soup cool completely and then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months.
When you're ready to eat the frozen soup, thaw it in the refrigerator overnight. Reheat on the stove over medium heat until it's thoroughly warmed. As with reheating leftovers, you may need to add a bit of broth or water to achieve the perfect consistency. Enjoy your homemade soup anytime you need a quick and delicious meal!
Miso Bok Choy Soup
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 5 cups vegetable broth
- 2 Tbsp white miso paste
- 6 oz firm tofu, cut into 1-inch cubes
- 2 cups bok choy, chopped
- 7 oz udon noodles
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 green onions, thinly sliced (for garnish)
- 1 Tbsp sesame seeds (for garnish)
- Optional: chili oil or sriracha (for a spicy kick)
- In a medium saucepan, bring water to a boil. Add the udon noodles and cook according to package instructions (usually 8-10 minutes). Drain and set aside.
- While the noodles are cooking, heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring to a gentle boil. In a mixing bowl, whisk the white miso paste with a small amount of hot broth until smooth, then add this mixture back into the pot.
- Add the tofu cubes, chopped bok choy, soy sauce, and sesame oil to the pot. Reduce the heat and let the soup simmer for about 10 minutes, or until the bok choy is tender and the tofu is heated through.
- Divide the cooked udon noodles among four bowls. Ladle the hot soup over the noodles. Garnish with sliced green onions and sesame seeds. Add chili oil or sriracha if desired for extra heat.
