Ginger Miso Lentil Stew with Bok Choy and Scallions

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

Large pot
Whisk
Knife

Ingredients

2 tablespoons olive oil
2 tablespoons minced fresh ginger
4 cups vegetable broth
3 tablespoons white miso paste
2 cans (15 oz each) lentils, drained and rinsed
4 baby bok choy, halved lengthwise
4 scallions, thinly sliced

Instructions

Heat the olive oil in a large pot over medium heat. Add the minced ginger and cook for 1 minute until fragrant.
Pour in the vegetable broth. Add the miso paste and whisk until fully dissolved.
Stir in the drained lentils. Bring the mixture to a gentle simmer and cook for 5 minutes.
Add the halved bok choy to the pot. Cook for 3 to 4 minutes until the stems soften slightly but the leaves remain bright.
Remove the pot from heat. Ladle the stew into bowls and top each serving with sliced scallions.

Notes

Whisk the miso into a small amount of warm broth first if it stays in clumps. The bok choy cooks quickly, so add it near the end to keep some crunch. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Whisk, Knife