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

Comments: 0
 

Recipe

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 (% 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%)
4g
1g
2g (3%)
0g
0g (1%)
0g
1g
0mg (0%)
1g
4g
17mg
100mg
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

living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-explorations Baked Explorations
by Matt Lewis
american-masala American Masala
by Suvir Saran
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?