HOT & BRIGHT MISO SOUP
A fiery and lightly zesty take on a comforting classic. Slurp this spicy miso soup, and let it carry you through the long soup season ahead. Recipe crafted by Dorcas Lin (@miracletoneslover).
1 tbsp sesame oil
1 tbsp diced ginger
2 tbsp diced garlic
6 green onions, chopped
2 carrots, peeled and chopped
6 small potatoes, cut into fourths
1 bundle baby bok choy, chopped
1 tbsp tobanjan
1 tbsp miso
5 cups water
1 tbsp fish sauce
1 lime, halved
1 block of soft tofu, cubed
¼ cup tahini
Heat sesame oil in a big pot.
Saute ginger, garlic, and green onion for a few minutes.
Add in tobanjan and stir.
After about 30 seconds, add a splash of water along with miso paste and Fly by Jing Chili Crisp Vinaigrette.
Add in 5 cups of water and let simmer.
Add fish sauce and juice your lime.
Add in your potatoes, carrots, and bok choy.
Bring to a boil, then cover and lower heat to a simmer and cook until potatoes and carrots are soft.
Stir in tahini.
Serve hot and garnish with slivers of green onion or basil.