Total Time
1 Hour
Yield
Makes 6 servings
Leigh Beisch

How to Make It

Step 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

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

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

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

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