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Parve
Easy
1 Hour
Diets 
This is one of my most favorite dishes from 30 Meals. This soup contains so many healthy components and a ton of umami flavor with just a few ingredients. Keep it vegetarian by using mushroom ravioli like I did, or feel free to use your favorite chicken, beef, or fish dumplings. You can also add in or substitute frozen broccoli, edamame, snap peas or stir-fry vegetables for the fresh bok choy if you prefer.
12 ounces frozen dumplings, ravioli, or tortellini, I used mushroom ravioli – $8.39
2 tablespoons neutral oil, such as Gefen Canola Oil – pantry
1 teaspoon Gefen Sesame Oil – approximately $3.49
4 ounces king oyster or shiitake mushrooms – $3.49
Tuscanini Fine Sea Salt – pantry
1 clove garlic –$.50
1-inch fresh ginger – $1.99
6 cups water
1/2 cup miso paste – $4.79
1 tablespoon low sodium soy sauce – $1.99
3 and 1/2 ounces brown beech mushrooms – $2.99
3 bulbs bok choy – $1.99
16 ounces firm tofu – $1.79
green onions, sliced
chili oil
Bring a medium pot of water to a boil. Add the dumplings or ravioli and cook according to package directions. Drain and set aside.
Heat a large pot over medium/high heat. Slice the oyster or shiitake mushrooms. Put the oils in the heated pot and swirl to coat. Add the mushrooms to the pot sauté five minutes.
Season with a half teaspoon of salt, then grate the garlic and ginger into the pot with the mushrooms and sauté two minutes.
Add in the water, miso, soy sauce, and stir until the miso is dissolved in the water.
Slice the bok choy and separate the beech mushrooms. Add the bok choy and beech mushrooms to the pot.
Cut the tofu into cubes and add to the pot, then cover the pot and bring to a boil. Reduce the heat and simmer for six to eight minutes.
Divide the dumplings or ravioli among serving bowls. Add the miso broth, tofu and vegetables to each serving bowl. Garnish with green onions and hot sauce or chili oil (optional).
Recipe excerpted from Hana’s ecookbook Thirty Meals, Thirty Minutes, Thirty Dollars. Click here to purchase.
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