Barbara, I didn't realize that was the case. You can always just ask for the recipe!
Ingredients
Yield:
6 to 8 servings
Dashi
1 package kombu (about 2 ounces, which is the size of a package)
4 quarts water
2 cloves garlic
2½ cups dried bonito flakes
½ teaspoon chile flakes
¼ cup dried shiitake mushrooms
Rest of Soup
5 tablespoons miso paste
3 cups chopped greens, like broccoli rabe, kale or stemmed collards
½ cup chopped scallions or spring onion
1 tablespoon fish sauce
1-2 teaspoons kosher salt
1 tablespoon sugar
1 block silken tofu, cut in half horizontally then into squares
4 cups chopped cilantro, or combination cilantro and basil
1 lemon
Preparation
Step 1
Make dashi, either by following these instructions or by making 4 quarts instant. For homemade: Wipe kombu with a damp cloth, and break into a few pieces. Put in a pot with water. Bring almost to a boil, then turn off heat; remove kombu with tongs.
Step 2
Add garlic, bonito flakes, chile and shiitakes. Bring to a boil, and let boil 30 seconds. Turn off heat. Let sit for 10 minutes. Drain through a colander into a bowl. Put dashi back into pot.
Step 3
Add miso paste, and bring to a boil. Add greens and scallions or onion. Cook 3 minutes. Add fish sauce, salt and sugar. Lower to a simmer. Add tofu. Cook at bare simmer 10 minutes. Turn off. Add herbs.
Step 4
Just before serving, squeeze lemon juice into soup, to the sourness that you like.
Your writing is as generous as it is elegant. Thank you for your wonderful column!
Get well soon!
Why would you leave a recipe link that you can’t access without a NYT subscription?
Barbara, I didn't realize that was the case. You can always just ask for the recipe!
Ingredients
Yield:
6 to 8 servings
Dashi
1 package kombu (about 2 ounces, which is the size of a package)
4 quarts water
2 cloves garlic
2½ cups dried bonito flakes
½ teaspoon chile flakes
¼ cup dried shiitake mushrooms
Rest of Soup
5 tablespoons miso paste
3 cups chopped greens, like broccoli rabe, kale or stemmed collards
½ cup chopped scallions or spring onion
1 tablespoon fish sauce
1-2 teaspoons kosher salt
1 tablespoon sugar
1 block silken tofu, cut in half horizontally then into squares
4 cups chopped cilantro, or combination cilantro and basil
1 lemon
Preparation
Step 1
Make dashi, either by following these instructions or by making 4 quarts instant. For homemade: Wipe kombu with a damp cloth, and break into a few pieces. Put in a pot with water. Bring almost to a boil, then turn off heat; remove kombu with tongs.
Step 2
Add garlic, bonito flakes, chile and shiitakes. Bring to a boil, and let boil 30 seconds. Turn off heat. Let sit for 10 minutes. Drain through a colander into a bowl. Put dashi back into pot.
Step 3
Add miso paste, and bring to a boil. Add greens and scallions or onion. Cook 3 minutes. Add fish sauce, salt and sugar. Lower to a simmer. Add tofu. Cook at bare simmer 10 minutes. Turn off. Add herbs.
Step 4
Just before serving, squeeze lemon juice into soup, to the sourness that you like.
Tamar, I am impressed with your calmness and helpfulness even when not feeling well. If anyone would like to access the NYT version, here is a gift link that should work for free: https://cooking.nytimes.com/recipes/1017000-health-soup?unlocked_article_code=1.tE4.wRl9.QiI8rW4dWnRH&smid=ck-recipe-iOS-share