Miso Soup with Tofu and Broccoli Di Rape

• 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 1/2-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

1. In a small saucepan, heat 3 cups (750 ml) dashi just to a simmer.
2. In a small bowl, dissolve the miso in 1 to 2 tablespoons of the hot dashi and return to the pan.
3. Meanwhile, in a medium saucepan, bring the remaining dashi to a boil.
4. Stir in the broccoli di rape.
5. Bring to a simmer and cook until the rape turns bright green, about 2 minutes.
6. Stir in the tofu and simmer for 1 minute.
7. Turn the tofu pieces over and simmer for 1 minute.
8. Stir in the miso broth.
9. Heat until little bubbles form around the sides.
10. Divide the vegetables and broth evenly among four small bowls.
11. Top each bowl with a few pieces of the lemon zest.

konbu dashi, miso, broccoli, silken, hairthin strips of lemon zest

Taken from www.cookstr.com/recipes/miso-soup-with-tofu-and-broccoli-di-rape (may not work)