Asian Greens And Tofu Soup

• 2 pieces kombu (4 in. each)
• 1/2 cup dried bonito flakes
• 1/2 cup white or yellow miso
• 4 cups mixed Asian greens such as tatsoi and Chinese broccoli, coarsely chopped
• 3 cups bok choy, coarsely chopped
• 2 bunches scallions, thinly sliced
• 2 teaspoons grated fresh ginger
• 1 package (12.3 oz.) extra-firm silken tofu, patted dry and cut into 1/2-in. cubes
• Sriracha hot sauce (optional)
• 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 back into rest of dashi.
3. Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger. Once greens have wilted, stir in tofu and let simmer 5 minutes, then divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil, if you like.
4. Note: Nutritional analysis is per serving; sodium data not available.

kombu, bonito flakes, white, tatsoi, bok choy, bunches scallions, ginger, silken, hot sauce, sesame oil

Taken from www.myrecipes.com/recipe/asian-greens-tofu-soup (may not work)