Asian Greens and Tofu Soup
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.
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- Calories: 115
- Calories from fat: 24%
- Protein: 10g
- Fat: 3.1g
- Saturated fat: 0.4g
- Carbohydrate: 14g
- Fiber: 4.2g
- Sodium: 0.0mg
- Cholesterol: 0.0mg
- 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)
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per serving; sodium data not available.
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