Korean Mushroom-Bok Choy Stew with Soba Recipe

Name: Korean Mushroom-Bok Choy Stew with Soba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each mushrooms, shiitake dried, or fresh; 4 cloves garlic freshly chopped; 1 inch ginger freshly peeled and minced; 1/2 cup cilantro stems and leaves separated and finely chopped; 1/2 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; 1/2 tablespoon sesame oil; 1 each tofu 1 package, drained, and cut into 1/2-inch cubes; 1 bunch mushrooms, enoki (straw) 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; 8 ounces soba noodles; 1 x scallions, spring or green onions sliced; 1 x hot chili peppers fresh sliced, red and/or red

Servings: persons

4 each mushrooms, shiitake dried, or fresh
4 cloves garlic freshly chopped
1 inch ginger freshly peeled and minced
1/2 cup cilantro stems and leaves separated and finely chopped
1/2 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
1/2 tablespoon sesame oil
1 each tofu 1 package, drained, and cut into 1/2-inch cubes
1 bunch mushrooms, enoki (straw) 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
8 ounces soba noodles
1 x scallions, spring or green onions sliced
1 x hot chili peppers fresh sliced, red and/or red

1
To make the base:
2
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.
3
Cover, bring to a boil, add the tofu cubes, enoki, and another mushrooms into the pot.
4
Bring to a boil, reduce the heat to medium, and let simmer for 15 to 20 minutes.
5
Take the shiitake mushrooms out if using dried, slice the mushrooms, and return the mushrooms to the pot.
6
Meanwhile bring another large pot of water to a boil.
7
Boil the noodles according to the direction on the package until cooked.
8
Drain and set aside.
9
Stir in bok choy, and cook until the leaves are wilted.
10
Add cooked soba noodles into the pot, and cook for another 1 to 2 minutes until hot and bubbling.
11
Remove the pot from the heat, and stir in the rice vinegar and sesame oil.
12
Season to taste with more miso paste and Korean chili paste if desired.
13
Sprinkle some scallions, fresh green or red hot peppers, and cilantro leaves.
14
Serve warm.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 each mushrooms, shiitake dried, or fresh, 4 cloves garlic freshly chopped, 1 inch ginger freshly peeled and minced, 1/2 cup cilantro stems and leaves separated and finely chopped, and more.

Yes, Korean Mushroom-Bok Choy Stew with Soba falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Mushroom-Bok Choy Stew with Soba

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