Soup: United States – Lemongrass-Kombu Whisper Broth with Bok Choy and Silken Tofu

Serving Size: 4

Approximate Time

Prep 5 min

Cook 20 min

Additional 30 min

Total 55 min

Ingredients

6 cups (1.4 L) water
1 piece dried kombu (4 x 4 inches)
4 dried shiitake mushrooms
2 stalks lemongrass, trimmed, outer layer removed, bruised
6 thin slices fresh ginger
8-10 white peppercorns, lightly crushed
1 tbsp (15 ml) low-sodium tamari or soy sauce
2 tsp (10 ml) rice vinegar (or 1 tsp / 5 ml yuzu juice, to taste)
2 small baby bok choy, halved lengthwise
6 oz / 170 g silken tofu, cut into 3 / 4-inch (2 cm) cubes
3 oz / 85 g enoki mushrooms, ends trimmed (optional)
1 tsp (5 ml) toasted sesame oil
2 scallions, thinly sliced (greens only)
Fine sea salt, to taste

Instructions

Combine water, kombu, and dried shiitake in a pot; soak 30 minutes to make a cold-brew base.
Set over medium heat and slowly bring just to a bare simmer (do not boil). Remove kombu as soon as small bubbles appear around the edges.
Add lemongrass, ginger, and white peppercorns. Simmer gently 15 minutes; do not boil to keep the broth clear.
Strain the broth, pressing gently on solids; return clear broth to the pot.
Season with tamari and rice vinegar (or yuzu). Taste and adjust salt as needed for a delicate, savory balance.
Add bok choy and enoki; simmer 2-3 minutes until just tender-crisp.
Slide in silken tofu and warm 1-2 minutes without boiling to avoid breaking.
Remove from heat; swirl in toasted sesame oil and garnish with scallions just before serving.