Instructions

1. In a separate small pot, boil the white shimeji mushrooms for a few minutes until cooked. Drain and set aside.
2. Combine the water and dashi granules in a saucepan and bring to a simmer over medium-high heat.
3. As soon as the water starts to simmer, add the baby bok choy and tofu. Bring the soup to a boil.
4. Reduce the heat, ladle some of the hot broth into a bowl, and whisk in the miso paste until fully dissolved with no clumps. The aromatic and nutritional qualities of miso are damaged by boiling, so only stir it into broth that is no longer boiling.
5. Pour the miso mixture back into the saucepan and stir to combine. Turn off the stove, then toss in the bean sprouts — they'll cook to perfection just sitting in the hot broth.
6. Add the green onions, nori, and cooked shimeji mushrooms. Ladle into bowls and stir in a spoonful of chili garlic oil per serving right before eating. Enjoy!

This is one of my favorite wholesome lazy girl dinners :)

Sometimes, I will pan fry some of my favorite gyoza (beef Shirakiku gyoza) while this boils to eat it with my soup!