Asian Greens and Tofu Soup

Asian Greens and Tofu Soup
Photo by Leigh Beisch


  • 3 cups bok choy, coarsely chopped
  • 2 teaspoons grated fresh ginger
  • 2 pieces kombu (4 in. each)
  • 2 bunches scallions, thinly sliced
  • 4 cups mixed Asian greens such as tatsoi and Chinese broccoli, coarsely chopped
  • 1 package (12.3 oz.) extra-firm silken tofu, patted dry and cut into 1/2-in. cubes
  • Sriracha hot sauce (optional)
  • + 3 more ingredients
    • ½ cup dried bonito flakes
    • ½ cup white or yellow miso
    • Sesame oil (optional)

1. Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan. 2. In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir ba...

View full recipe at My Recipes


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