Bone Broth Miso Soup with Mushrooms and Bok Choy
A bowl that does the most with the simplest of ingredients. Our Korean-Style Bone Broth forms the savory backbone, while a spoonful of sweet white miso adds depth and gentle funk. Pioppini mushrooms bring earthy bite, bok choy keeps it green and fresh, and buckwheat-sweet potato noodles tie it all together into a slurp-able, nourishing soup. It's equal parts grounding and uplifting—a perfect reset meal that feels as good as it tastes.
Makes 2 servings.
Ingredients
- 1 bundle buckwheat & sweet potato noodles
- 24 oz Reclamation Korean-Style Bone Broth (pork or beef)
- 1 Tbsp sweet white miso
- 1 slice fresh ginger
- 4 oz baby bok choy
- 3 oz pioppini mushrooms
- 1 scallion, chopped
Method
- Cook the noodles according to package instructions, rinse under cold water, and set aside.
- In a small pot, bring bone broth to a simmer. Add miso and ginger, whisking until the miso dissolves.
- Blanch the bok choy directly in the broth for 3–4 minutes, until bright green and tender.
- Meanwhile, sear mushrooms in a pan with a splash of olive oil over medium-high heat until golden brown.
- To serve, divide noodles into bowls, ladle over broth and bok choy, add mushrooms, and finish with a sprinkle of scallions.
Serving Notes
- Add a drizzle of chili crisp or toasted sesame oil if you like it spicy or nutty.
- Swap the pioppini for shiitakes or maitake—any meaty mushroom works here.
- A soft-boiled egg makes it extra cozy and more filling.
Frequently Asked Questions
Can I use beef or pork bone broth for miso soup?
Yes. Both work well. Pork bone broth creates a slightly richer base, while beef bone broth keeps the flavor clean and balanced. Either provides depth without overpowering the miso.
Does bone broth overpower the miso?
No. The miso still brings its signature depth and gentle funk. The bone broth simply adds body and a savory backbone.
What is sweet white miso?
Sweet white miso, often called shiro miso, is lighter and milder than darker miso varieties. It adds subtle sweetness and depth without being too salty or intense.
Can I substitute different mushrooms?
Yes. If you do not have pioppini mushrooms, shiitake or maitake work beautifully. Any meaty mushroom will add earthy texture and richness.
Can I make this gluten-free?
Yes. As long as the noodles and miso you use are gluten-free, the rest of the ingredients naturally align.
Can I add protein to this soup?
A soft-boiled egg is an easy addition that makes the bowl more filling. You could also add tofu if you prefer a plant-based option.
Is this soup traditional miso soup?
It is inspired by miso soup but not strictly traditional. The addition of bone broth and buckwheat-sweet potato noodles makes it a more substantial, modern variation.
When is the best time to eat this?
It works well as a light lunch, a reset dinner, or anytime you want something grounding but not heavy.
