Asian Greens and Tofu Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sunset. Ingredients:
2 pieces kombu (4 in. each) |
1/2 cup dried bonito flakes |
1/2 cup miso |
4 cups mixed asian greens, such as tatsoi and chinese broccoli, coarsely chopped |
3 cups bok choy, coarsely chopped |
2 bunches scallions, thinly sliced |
2 teaspoons grated fresh ginger |
1 (12 1/3 ounce) package extra-firm silken tofu, patted dry and cut into 1/2-in . cubes |
sriracha sauce (optional) |
sesame oil (optional) |
Directions:
1. Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito.
2. Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan.
3. In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir back into rest of dashi.
4. Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger.
5. Once greens have wilted, stir in tofu and let simmer 5 minutes, then divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil, if you like.
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