Korean Mushroom-Bok Choy Stew with Soba (#2106)

Korean Main Low Fat
Share This Recipe



  • 4 Shiitake Mushrooms 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 Tbsp Red Hot Pepper Sauce Korean, or to taste
  • 2 tablespoons Miso Paste soy bean paste, or to taste
  • 3 cups Stock or water
  • 1 Tbsp Rice Vinegar or to taste
  • 1/2 Tbsp Sesame Oil

Other Ingredients

  • 1 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 Bok Choy cleaned and separated
  • 8 oz Soba Noodles

To Serve

  • 1 Scallions, Spring Or Green Onions sliced
  • 1 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.
Source: {{url}}