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Le Chaudron recipe
Soupe miso aux légumes
Vegetable miso soup
⏱ 20 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)vegetable stock
2 tbspwhite miso paste
100 g (3½ oz)firm tofu
60 g (2 oz)shiitake mushrooms
100 g (3½ oz)bok choy
1carrot
2scallions
1 tspsesame oil
1 tspsesame seeds
- 1 L (4¼ cups) vegetable stock
- 2 tbsp white miso paste
- 100 g (3½ oz) firm tofu
- 60 g (2 oz) shiitake mushrooms
- 100 g (3½ oz) bok choy
- 1 carrot
- 2 scallions
- 1 tsp sesame oil
- 1 tsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the vegetable stock to a simmer in a saucepan (never a full boil once the miso is in).
- Thinly slice the shiitakes. Add to the stock and cook 5 minutes.
- Cut the bok choy, keeping the white stems separate from the greens (they cook differently). Cut the carrot into matchsticks.
- Cut the firm tofu into 1 cm (⅜ in) cubes (it holds up better than silken).
- Add the carrot, bok choy stems and tofu to the stock. Cook 3 minutes over low heat.
- Add the sliced bok choy greens and cook 1 minute, just until wilted.
- Remove from the heat (essential). Whisk the miso into a ladle of broth, then stir it back into the pot.
- Divide among 4 bowls, drizzle with sesame oil and sprinkle with scallions and sesame seeds.
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