Herbal Handbook by The New York Botanical Garden

Author:The New York Botanical Garden [The New York Botanical Garden]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2022-02-22T00:00:00+00:00

Mallow Miso Soup

Mallow behaves a lot like seaweed in a miso soup. Simply replace the seaweed with dried mallow leaves.

yield

Serves 4

6 cups vegetable broth

¾ cup dried mallow leaves

4 tablespoons white miso

4 scallions, minced

½ pound soft tofu, drained and cut into ½-inch cubes

Heat the vegetable broth in a deep saucepan until just boiling. Turn off heat and add mallow leaves to soften. Transfer ½ cup of hot broth to a bowl and whisk in the miso. When mallow leaves are tender, whisk in the miso-vegetable broth. Reheat until simmering and remove from heat. Scatter in the scallions and serve.

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