Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

This recipe calls for two of my favorite Asian vegetables: Shanghai bok choy (or bok choy shoots) and Okinawa sweet potatoes. Okinawas have a striking purple and white marbled flesh and a nutty, lightly sweet flavor. If you live near an Asian market, by all means seek these out. If not, you can substitute any mild sweet potato. The spicy miso broth is easy to execute and will likely become a standard in your soup repertoire.