Mixed Up Miso Recharge

• For the Dashi
• 12 dried shiitake mushrooms
• 1 strip kombu (20 grams)
• 1 handful bonito flakes
• For the Soup
• 1 tablespoon Coconut oil (or oil of your choosing)
• 2 tablespoons Minced lemongrass
• 2 tablespoons peeled, minced fresh ginger
• 1 tablespoon garlic (optional)
• 2 cups chopped bok choy
• 2 cups extra firm tofu, cubed
• 1/2 cup Gochujang
• 1 cup Miso mixed with 1/2 cup water until smooth

1. Soak shiitake mushrooms in 2 cups water overnight. I use a container with a lid and shake it occasionally to ensure the mushrooms are all submerged. Strain through fine mesh strainer lined with paper towels. Cut mushrooms into 1/2 inch slices. Set mushrooms and broth aside.
2. Soak kombu in 10 cups water for 3-6 hours
3. Bring kombu barely to a simmer. Let steep for ten minutes. Add bonito flakes and let simmer ten minutes. Strain through fine mesh strainer lined with paper towels. You've just made dashi.
4. Heat oil over medium heat in soup pot. Add lemongrass, ginger and garlic (if using). Sweat for 3 minutes. Add bok choy. Saute for another 3 minutes.
5. Add dashi and gochujang. Stir until gochujang is completely blended. Add tofu and mushrooms and bring to a simmer. Simmer for 5 minutes.
6. Add miso mixture. Enjoy!

shiitake mushrooms, kombu, handful bonito flakes, coconut oil, lemongrass, fresh ginger, garlic, bok choy, extra firm, gochujang, mixed

Taken from food52.com/recipes/32981-mixed-up-miso-recharge (may not work)