Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
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Miso Soup with Tofu and Broccoli Di Rape
Cookbook
This is a Japanese vegetarian soup, elegant and surprisingly robust.
Yield : Makes scant 4 cups (500 ml); 4 first-course servings
Ingredients
- 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
Directions
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
Nutritional information does not include Konbu Dashi recipe. For nutritional information on Konbu Dashi recipe, please follow the link above.
41 kcal
6 % daily value
14 % daily value
1 % daily value
100 mg
17 mg
4 g
1 g
1 g
4 g
0 mg
330 mg
0 g
2 g
6 % daily value
