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