Miso Soup with Tofu and Broccoli di Rape

Name: Miso Soup with Tofu and Broccoli di Rape
Yield: Makes scant 4 cups (500 ml); 4 first-course servings
Cuisine: Indian
Ingredients: 2 tablespoons dark soybean miso; 4 cups (1 l) Konbu Dashi; 3 ounces (1⅓ 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; 2 scant tablespoons hair-thin strips of lemon zest, for serving; Two 2- ounce (60- g) pieces firm silken tofu, each piece cut across in half

Preparation info

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

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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

Ingredients

4 cups (1 l) Konbu Dashi
2 tablespoons dark s

Europe
Asia
Italy
India
China
Japan
Milan
Genoa
Starter
Soup
Vegan
Gluten-free
Spring
Mediterranean
Tuscany

Method

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