After I told Chef K that I was making bulgogi tots and fried pork belly, he asked if I also planned a healthy option. Our theme was drinking food, so what would balance out those dishes while still fitting in?
I don’t drink myself, so I had to draw my inspiration from my brother’s drinking days. Whenever he needed a hangover cure, he would crave pho. That’s how I decided on creating a nice hot soup that would cut through the extra grease and alcohol. I went with an Asian style soup to tie into my main theme.
I chose bone broth because it has a lot of added health benefits. One of those health benefits being aiding digestion, which is exactly what you need with this meal. It also supports your joint health and immune system.
This soup takes less than 15 minutes to make in one pot, so it’s easy to throw together when you’re sick. Whenever I’m sick, I want congee or chicken noodle soup, but this recipe is definitely going on my list of sick day soups.
Keep your tofu in your broth, not the floor,
Your favorite alternative chefs, K & T
Miso Bone Broth
Ingredients
- 4 cups bone broth
- 2 tbsp miso
- 3 shiitake mushrooms sliced
- 2 tbsp wakame seaweed
- 11 oz Soft tofu diced
- 1 green onion chopped
- Dash of togarashi
Instructions
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In a medium sized pot, bring broth to a boil then bring down to a simmer over medium low heat.
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Add miso to the broth and stir until miso dissolves.
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Next, add the mushrooms, wakame, and tofu to your broth and simmer for 5 minutes.
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Top the soup with green onion and togarashi before serving.