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Miso + Rice Noodle Soup with Sesame Roasted Sweet Potatoes + Broccolini
THE BOJON GOURMET17Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 kombu (4″ square sheets)
- 6 dried shiitake mushrooms
- 2 Tbsp. fresh ginger root (coarsely grated)
- 8 cups boiling water
- 1/2 cup yellow miso (or sweet white)
- 2 Tbsp. tamari sauce (optional, depending on saltiness of miso)
- 2 sweet potatoes (medium garnet or jewel, 1 pound)
- 1 Tbsp. sunflower oil
- salt (as needed)
- 2 bunches broccolini (1 pound)
- 2 Tbsp. roasted sesame oil (plus more for finishing the soup)
- 1 Tbsp. sesame seeds (black or otherwise, plus more for sprinkling over the soup)
- 7 oz. firm tofu (flavored, I like Tofu Yu’s hickory smoked tofu, in bite-sized pieces)
- 8 oz. rice noodles (I use Happy Pho brown rice noodles with seaweed)
- 4 soft-boiled eggs (large)
- 2 scallions (sliced thinly on the diagonal and soaked in cool water)
- togarashi (ichimi, or other chile flakes or hot sauce)
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