Soup: Japan – 柑橘と生姜の出汁 青梗菜とえのき ▶ Kankitsu to Shōga No Dashi Chingensai to Enoki (Citrus-Ginger Dashi with Bok Choy and Enoki)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

6 cups (1.4 L) water
1 piece kombu (about 4x4 inches / 10x10 cm)
4 dried shiitake mushrooms
1 1 / 2-inch piece fresh ginger, thinly sliced
2 scallions, whites and greens separated
1 baby bok choy, thinly sliced
4 oz / 115 g enoki mushrooms, trimmed and separated
6 oz / 170 g soft tofu, cubed (optional)
1 to 1 1 / 2 tbsp (15 to 22 ml) low-sodium soy sauce
1 tbsp (15 ml) mirin (optional)
1 to 2 tsp (5 to 10 ml) yuzu juice or rice vinegar
1 / 2 tsp (2.5 ml) toasted sesame oil
Fine salt, to taste
Pinch of white pepper
Thin strip of lemon zest or yuzu peel (optional)

Instructions

Combine water, kombu, dried shiitake, ginger, scallion whites, and optional citrus peel in a pot. Heat gently until small bubbles appear (do not boil). Remove kombu once the water is hot and before it boils, about 10 minutes in.
Maintain a bare simmer for 10 more minutes to deepen flavor, then strain the broth, pressing gently on the shiitake to release juices. Discard solids.
Return clear broth to the pot. Stir in soy sauce and mirin (if using). Taste and adjust salt as needed; add a pinch of white pepper.
Add bok choy and enoki; simmer 2 to 3 minutes until just tender. Gently slide in tofu, if using, and warm through 1 minute.
Remove from heat. Stir in yuzu juice or rice vinegar and drizzle with toasted sesame oil.
Ladle into bowls and garnish with sliced scallion greens. Serve hot alongside the wings for a bright, palate-cleansing counterpoint.