Korean Mushroom-Bok Choy Stew with Soba
It's a real comfy meal, and I always serve it with some homemade cabbage, daikon or cucumber kimchi (see links below). Absolutely delicious!
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 4 |
mushrooms, shiitake
dried, or fresh |
*
|
|
| 4 | cloves |
garlic
freshly chopped |
|
| 1 | inch |
ginger
freshly peeled and minced |
*
|
| ½ | cup |
cilantro
stems and leaves separated and finely chopped |
|
| ½ | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | tablespoon |
red hot pepper sauce
Korean, or to taste |
|
| 2 | tablespoons |
miso paste
soy bean paste, or to taste |
*
|
| 3 | cups |
stock
or water |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| ½ | tablespoon |
sesame oil
|
|
| Other ingredients | |||
| 1 | block |
tofu
1 package, drained, and cut into 1/2-inch cubes |
|
| 1 | bunch |
enoki mushrooms
1 package, stems removed |
*
|
| 1 | bunch |
mushrooms, wild
fresh, like oyster, or any Asian mushroom, or sliced white botton or cremini |
*
|
| 4 |
bok choy
cleaned and separated |
*
|
|
| 8 | ounces |
soba noodles
|
*
|
| To serve | |||
|
scallions, spring or green onions
sliced |
*
|
||
|
hot chili peppers
fresh sliced, red and/or red |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base: | |||
| 4 | each |
mushrooms, shiitake
dried, or fresh |
*
|
| 4 | cloves |
garlic
freshly chopped |
|
| 1 | inch |
ginger
freshly peeled and minced |
*
|
| 118 | ml |
cilantro
stems and leaves separated and finely chopped |
|
| 0.5 | bunch |
scallions, spring or green onions
chopped |
*
|
| 15 | ml |
red hot pepper sauce
Korean, or to taste |
|
| 3E+1 | ml |
miso paste
soy bean paste, or to taste |
*
|
| 7.1E+2 | ml |
stock
or water |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
sesame oil
|
|
| Other ingredients: | |||
| 1 | each |
tofu
1 package, drained, and cut into 1/2-inch cubes |
|
| 1 | bunch |
enoki mushrooms
1 package, stems removed |
*
|
| 1 | bunch |
mushrooms, wild
fresh, like oyster, or any Asian mushroom, or sliced white botton or cremini |
*
|
| 4 | each |
bok choy
cleaned and separated |
*
|
| 231.2 | ml/g |
soba noodles
|
*
|
| To serve: | |||
| 1 | x |
scallions, spring or green onions
sliced |
*
|
| 1 | x |
hot chili peppers
fresh sliced, red and/or red |
*
|
Directions
To make the base:
Add the shiitake mushrooms, garlic, ginger, cilantro stems, scallions, Korean hot chili paste, miso paste and broth or water into a medium saucepan or a Korean black clay pot.
Cover, bring to a boil, add the tofu cubes, enoki, and another mushrooms into the pot.
Bring to a boil, reduce the heat to medium, and let simmer for 15 to 20 minutes.
Take the shiitake mushrooms out if using dried, slice the mushrooms, and return the mushrooms to the pot.
Meanwhile bring another large pot of water to a boil.
Boil the noodles according to the direction on the package until cooked.
Drain and set aside.
Stir in bok choy, and cook until the leaves are wilted.
Add cooked soba noodles into the pot, and cook for another 1 to 2 minutes until hot and bubbling.
Remove the pot from the heat, and stir in the rice vinegar and sesame oil.
Season to taste with more miso paste and Korean chili paste if desired.
Sprinkle some scallions, fresh green or red hot peppers, and cilantro leaves.
Serve warm.
