Spicy Tofu + Mizuna Soup
This soup certainly does not win any points for presentation but Dave and I both liked it and it uses one of our more interesting CSA ingredients of 2019 so I'm going with it. We received mibuna, a spicy Japanese green similar to mustard greens, earlier this year and last CSA we received red mizuna. Yes, you read that right -- mibuna and mizuna. As best I can figure out the difference is in the shape of the leaves, mibuna has a slender leaf whereas mizuna is more serrated, and there are flavor differences and similarities between the two. We used the mibuna in pasta so I wanted to try something different for the red mizuna. And even though it's still in the high 80's here I'm clinging to the fact that fall is on its way soon. Despite the unappetizing appearance, this soup was spicy and hearty.
Recipe slightly adapted from The Seasoned Vegetable.
-1 tablespoon olive oil
-1 onion thinly sliced
-4 cloves garlic minced
-6 cups hot water
-2 tablespoons white miso paste
-1 tablespoon gochujang
-1 tablespoon sriracha
-1 cup farro
-14 ounces silken tofu diced into 1-inch cubes
-2 large bunches mizuna greens chopped into 1/2-inch long pieces
In a medium pot, heat olive oil over medium-low heat. Add the onions, garlic, and a pinch of salt then cook the onions and garlic, stirring occasionally, for at least 10 minutes or until they begin to caramelize.
Add 6 cups of hot water, the miso paste, gochujang, and sriracha. Bring to a boil and make sure the miso, gochujang, and sriracha have all dissolved into the water. Reduce the heat to a simmer and add the farro and tofu. Simmer for 30 minutes or until the farro is cooked.
Remove from the heat and stir in the red mizuna greens.