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Miso Soup with Bok Choy and Mung Bean Sprouts
In a large stock pot add canola oil. Sauté minced garlic and ginger until golden brown. Add water, sesame oil, and white soy then bring to a boil. Add miso, stir until dissolved and shut off flame. Let steep for 15 minutes. In a separate pot, bring 4 qt. water to a boil and blanch off bok choy. Place bok choy and mung bean sprouts in a bowl, ladle miso broth over bok choy and serve.