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Korean Mushroom-Bok Choy Stew with Soba

Korean Mushroom-Bok Choy Stew with Soba Korean Mushroom-Bok Choy Stew with Soba Korean Mushroom-Bok Choy Stew with Soba

It's a real comfy meal, and I always serve it with some homemade cabbage, daikon or cucumber kimchi (see links below). Absolutely delicious!















4 mushrooms, shiitake
dried, or fresh
4 cloves garlic
freshly chopped
1 inch ginger
freshly peeled and minced
½ cup cilantro
stems and leaves separated and finely chopped
½ bunch scallions, spring or green onions
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
½ tablespoon sesame oil
Other ingredients:
1 block tofu
1 package, drained, and cut into 1/2-inch cubes
1 bunch enoki mushrooms
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 ounces soba noodles
To serve:
scallions, spring or green onions
hot chili peppers
fresh sliced, red and/or red


To make the base:

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.

Cover, bring to a boil, add the tofu cubes, enoki, and another mushrooms into the pot.

Bring to a boil, reduce the heat to medium, and let simmer for 15 to 20 minutes.

Take the shiitake mushrooms out if using dried, slice the mushrooms, and return the mushrooms to the pot.

Meanwhile bring another large pot of water to a boil.

Boil the noodles according to the direction on the package until cooked.

Drain and set aside.

Stir in bok choy, and cook until the leaves are wilted.

Add cooked soba noodles into the pot, and cook for another 1 to 2 minutes until hot and bubbling.

Remove the pot from the heat, and stir in the rice vinegar and sesame oil.

Season to taste with more miso paste and Korean chili paste if desired.

Sprinkle some scallions, fresh green or red hot peppers, and cilantro leaves.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 17232% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 980mg 41%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 81% Vitamin C 27%
Calcium 21% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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