RECIPE | Silken tofu in dashi broth with mushrooms & broccolini

Serves: 4

Prep: 20 mins

Cook: 10 mins

Ingredients:

35gm bonito flakes (available from specialist Asian stores)

500ml (2 cups) water

500ml (2 cups) chicken stock

15ml (1 tbsp) finely grated ginger, juice squeezed out and reserved, solids discarded

15ml (1 tbsp) light soy sauce, to taste

15ml (1 tbsp) sake, to taste

Salt and freshly ground black pepper

1 small bunch broccolini, cut into 4

150g mixed Asian mushrooms, such as shiitake, enoki, shimeji and oyster, torn or sliced if large

300 silken egg tofu or silken tofu, thickly sliced, at room temperature

To serve:

A few drops of sesame oil

2 spring onions, thinly sliced

Method:

1. Bring bonito flakes and 500ml water to a simmer in a saucepan, remove from heat and stand to infuse for 5 minutes.
2. Strain, pressing all liquid out of bonito flakes, return liquid to pan.
3. Add chicken stock, bring to a simmer, add ginger juice, soy sauce and sake and season to taste.
4. Add broccolini and simmer for 2 minutes, add mushrooms and simmer until broccolini and mushrooms are tender, a minute or two.
5. Divide tofu among four serving bowls, add a few drops of sesame oil into bowls then ladle in soup and vegetables, scatter with spring onion and serve.