Health Soup

Ingredients

• Dashi: 1 package kombu (about 2 oz)
• 4 quarts water
• 2 cloves garlic
• 2½ cups dried bonito flakes
• ½ tsp chili flakes
• ¼ cup dried shiitake mushrooms
• Soup: 5 tbsp miso paste
• 3 cups chopped greens (broccoli rabe, kale, or collards)
• ½ cup chopped scallions
• 1 tbsp fish sauce
• 1–2 tsp kosher salt
• 1 tbsp sugar
• 1 block silken tofu, halved then cut into squares
• 4 cups cilantro, or combination cilantro and basil
• 1 lemon

Recipe

1. Make dashi: wipe kombu with a damp cloth, break into pieces. Place in a pot with water. Bring almost to a boil, then remove kombu. Add garlic, bonito flakes, chili flakes, and shiitakes. Boil 30 seconds. Turn off heat; steep 10 minutes. Drain through a colander into a bowl. Return dashi to pot. (Or use 4 quarts instant dashi.)
2. Add miso paste and bring to a boil, whisking to incorporate.
3. Add greens and scallions; cook 3 minutes.
4. Add fish sauce, salt, and sugar. Lower to a simmer. Gently add tofu cubes. Cook at a bare simmer 10 minutes. Turn off heat. Add herbs.
5. Just before serving, squeeze lemon juice into the soup to taste. Serve immediately.