Japanese Hot Pot with Chard & Bok Choi
2 quarts chicken or vegetable stock or water
1 bu. Red Dog bok choi, leaves separated from stems
1/2 lb. firm tofu
1 handful sliced mushrooms
1 handful rice vermicelli or soba noodles
1 bunch Red Dog purple green onions, sliced
A few leaves Red Dog chard or kale, julienned, or to taste
2 tablespoons miso paste
Roughly chop bok choi. Cut tofu into squares.
Bring stock or water to a boil and add mushrooms, thick bok choi stems and noodles. Cook until noodles are almost tender, then add tofu, bok choi leaves, green onion and chard/kale.
Remove pot from heat. Thin miso paste with one cup of water, then stir into soup. Taste for flavor and add more miso if necessary.