Ingredients Jump to Instructions ↓

  1. 2 medium carrots -- sliced

  2. 1/4 cup fresh garlic chives -- minced

  3. 3 fresh lovage or celery leaves

  4. 3 romaine lettuce or Swiss chard leaves -- torn into pieces

  5. 4 package dried cloud ear or shiitake mushrooms

  6. 1 6 inch piece dried arame -- dulse, or tombu seaweed

  7. 1 small fresh or dried hot red pepper

  8. 2 tablespoons rice wine vinegar

  9. 1 quart water

  10. 1 cup dry white wine

  11. 1 teaspoon dark sesame oil

  12. 1/2 pound firm tofu -- cut into 1/2-inch

  13. 2 tablespoons rice or barley miso sauce garlic chive leaves -- for garnish garlic chive flowers -- for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : In a large heavy pot, combine all the ingredients above the line. Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes. Remove the mushrooms and slice thinly, discarding the tough portions. Strain the broth and return it to the pan. Add the tofu and mushrooms and simmer for 5 minutes. Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat. Garnish with minced garlic chive leaves and serve at once. Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volume of fresh chives.


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