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Miso Soup with Tofu and Broccoli Di Rape

Updated February 23, 2016

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

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

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

Mealdinner, lunch

Taste and Texturesavory, umami

Type of Dishhot soup

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

Instructions

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.

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