This recipe normally calls for 1/2 bunch of shungiku, (edible chrysanthemum leaves.) Here, we’ve substituted Swiss chard or kale.
2 quarts chicken or vegetable stock or water
1 head bok choy, roughly chopped
1/2 block firm tofu, cut into squares
1 handful sliced mushrooms
1 handful rice vermicelli
1 bunch green onions, sliced
a few leaves of Swiss chard or kale, julienned, or to taste
2 tablespoons miso paste or to taste
Bring stock or water to a boil and add mushrooms, thick bok choy stems and vermicelli. Cook until noodles are almost tender then add tofu, bok choy leaves, green onion and chard/kale. Remove pot from heat. Thin miso paste with one cup of water, then stir into soup. Taste for flavor and add more miso if necessary.
Serves 4.
Adapted from www.tucsoncsa.org.
