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 Considerationhot appetizer
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