Spicy Komatsuna Spinach Soup
| VEGETARIAN |
for two servings
2-3 stem / KOMATSUNA MUSTARD SPINACH
1 piece / FRIED TOFU POUCH
1 stem / GREEN ONION
1 tbsp / SESAME OIL
1 pinch / RED CHILE PEPPER FLAKES
for the soup
1 tsp / MISO (AWASE BLEND, LIGHT TO MEDIUM COLOR)
1 tsp / SAKE
1 tbsp / MIRIN
1 cup / VEGETABLE BROTH
1/2 cup / UNSWEETENED SOY MILK (with no flavor added)
SEA SALT to taste
- Heat the oil in a pot over low heat. Add the finely chopped green onion and chile flakes. Stir for a few minutes until the green onion turns gold.
- Chop the komatsuna and fried tofu into about 1/2" pieces. Keep komatsuna stems and leaves separate.
- Add the stems and tofu into a pot. Stir constantly until tender.
- Add the soup ingredients except soy milk. Bring to a simmer.
- Add the leaves, soy milk and salt to taste. Turn off the heat right before it comes to a boil.
- Steps 4 and 5 happens relatively quick. You don’t want to overcook komatusna leaves because they get mushy. Avoid boiling the soup once the soy milk is added because it will foam.
- Try bok choy or baby spinach from a bag as a substitute for komatsuna. Throw them in at the very end of the process. Do not over cook.
- Select unsweetened soy milk with no flavors added. PACIFIC or WILDWOOD® ORGANIC unsweetened soy milk are good. (Avoid SILK brand unsweetened soy milk.)
- Fried Tofu pouches are also sold under the names such as Sushi Age Tofu or Abura Age. They are typically found in the tofu section at supermarket.