Asian Greens and Tofu Soup

Asian Greens and Tofu Soup
Leigh Beisch
Yields Makes 6 servings Total Time 1 hr
This nourishing soup gets most of its flavor from dashi, a light Japanese broth made from seaweed and flaked bonito fish; it's savory without tasting fishy. We like to use a combination of Asian greens, which you can find at most farmers' markets, but tender spinach makes a fine substitute. Kombu (dried sea kelp) and bonito are available at Asian markets and many grocery stores, including Whole Foods. Prep and Cook Time: 1 hour. Notes: Don't be tempted to use ready-made miso soup as the base, as it lacks the subtlety and freshness of homemade dashi.

Ingredients

 2 pieces kombu (4 in. each)
 1/2 cup dried bonito flakes
 1/2 cup white or yellow 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 package (12.3 oz.) extra-firm silken tofu, patted dry and cut into 1/2-in. cubes
  Sriracha hot sauce (optional)
  Sesame oil (optional)

Nutrition Facts

Servings Makes 6 servings

Amount Per Serving
Calories 115Calories from Fat 24
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 14g5%
Dietary Fiber 4.2g17%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan.

Step 2
2

In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir back into rest of dashi.

Step 3
3

Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger. 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.

Step 4
4

Note: Nutritional analysis is per serving; sodium data not available.

Ingredients

 2 pieces kombu (4 in. each)
 1/2 cup dried bonito flakes
 1/2 cup white or yellow 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 package (12.3 oz.) extra-firm silken tofu, patted dry and cut into 1/2-in. cubes
  Sriracha hot sauce (optional)
  Sesame oil (optional)

Directions

Step 1
1

Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan.

Step 2
2

In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir back into rest of dashi.

Step 3
3

Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger. 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.

Step 4
4

Note: Nutritional analysis is per serving; sodium data not available.

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