Saturday, April 24, 2010
Mustard Green and Tofu Soup
This is my favorite side soup dish of all time! OF ALL TIME! I seem to have a lot of favorite dishes of all time, but that just means there are a lot of things that I enjoy. Not only is this soup fabulous, it's also very simple to make. Let's start, shall we?
We'll begin with about 3 bundles/stalks (?) of mustard greens. The leaves should be separated and washed thoroughly.
Then we slice 'em in 1/2" to 3/4" slices like so.
Grab a block of firm tofu and slice that in 1/4" thick slices.
Then we cube those slices. They should be about the size of tofu cubes they give you in miso soup at the Japanese restaurants. You can also make a walking person out of tofu cubes. I like to play with my food.
Bring 3 cups of water to a boil. Now, if you have vegetable stock, bring 3 cups of that to boil and skip the next step.
Since I didn't have vegetable stock, I used mushroom seasoning. I added about 3 teaspoons of that to my water.
When the water is boiling, add your tofu cubes.
Lower the heat down to a medium high and let the tofu cook until the water boils again. Then add the chopped mustard greens.
Push the greens down so that they are submerged under the water. Cook for 30 seconds. We do NOT want to overcook the greens. After 30 seconds, turn off the heat but leave the pot on the stove for another minute.
Serve with a generous amount of ground black pepper.
Mustard greens and tofu soup
3 bunches of mustard greens
1 small block of tofu
3 cups of water or vegetable broth
3 teaspoons of mushroom seasoning (if not using vegetable broth)
ground black pepper
Wash and chop mustard greens in approximately 1/2" pieces.
Cut the tofu into 1/4" cubes.
Bring the water/vegetable broth to boil.
If not using vegetable broth, add 3 teaspoons of mushroom seasoning to water.
When water is boiling, add tofu cubes and lower heat down to medium high.
Wait until water is boiling again, add the mustard greens.
Press greens down until all is submerged under water.
Cook for 30 seconds, turn off heat and let sit for 1 minute.
Serve with black pepper as an appetizer or a side soup.