Miso Soup with Tofu and Broccoli Di Rape
This is a Japanese vegetarian soup, elegant and surprisingly robust.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursehot appetizer
Dietary Considerationdiabetic, egg-free, healthy, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, umami
Type of Dishhot soup
- 4 cups (1l) Konbu Dashi
- 2 tablespoons dark soybean miso
- 3 ounces (1 1/3 cups; 90 g) broccoli di rape, yellow and wilted leaves discarded, tops and leaves only, tops left whole, leaves cut across in ½-inch (1-cm) strips
- Two 2-ounce (60-g) pieces firm silken tofu, each piece cut across in half
- 2 scant tablespoons hair-thin strips of lemon zest, for serving
In a small saucepan, heat 3 cups (750 ml) dashi just to a simmer. In a small bowl, dissolve the miso in 1 to 2 tablespoons of the hot dashi and return to the pan.
Meanwhile, in a medium saucepan, bring the remaining dashi to a boil. Stir in the broccoli di rape. Bring to a simmer and cook until the rape turns bright green, about 2 minutes. Stir in the tofu and simmer for 1 minute. Turn the tofu pieces over and simmer for 1 minute.
Stir in the miso broth. Heat until little bubbles form around the sides.
Divide the vegetables and broth evenly among four small bowls. Top each bowl with a few pieces of the lemon zest.
1998 Barbara Kafka