← Back to Search Results
Miso Soup with Tofu and Broccoli Di Rape Default

Comments: 0


This is a Japanese vegetarian soup, elegant and surprisingly robust.

Yield: Makes scant 4 cups (500 ml); 4 first-course servings


  • 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

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Konbu Dashi recipe. For nutritional information on Konbu Dashi recipe, please follow the link above.

41kcal (2%)
330mg (14%)
2g (3%)
0g (1%)
0mg (0%)
28mcg RAE (1%)
8mg (14%)
65mg (6%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
spice Spice
by Ana Sortun
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mexican-everyday Mexican Everyday
by Rick Bayless
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?