Here is another Japanese broth style soup that is perfect as a first course or for breakfast. I know, soup for breakfast, who would think it.
The complex flavor of the broth is what really makes this soup.
Sweet and Spicy Broth
- 6 cups hot water
- 1 cup dried shitake mushrooms
- 1 small sheet dried seaweed broken into pieces
- 2 bay leaves
- 1 tbsp chopped fresh cilantro + a handful whole stalks
- 4 cloves garlic
- 1 small onion chopped roughly
- 2 carrots peeled and sliced very thin
- 1 rib celery chopped fine
- 2 cups torn kale leaves
- 2 tsp red curry paste
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- Juice of a lime
- 1 green onion chopped fine
- 8 oz tofu cut into small cubes
- Black pepper
In a large stock pot place dried mushrooms and seaweed. Pour hot water over and let stand 10 minutes. Add garlic, onion, ends from celery, peels from carrots, stalks from kale, whole cilantro and bay leaves to pot and bring to a medium simmer. Cook stock down to five cups, about 30 minutes. Strain broth and return liquid to the pan. Add curry paste and stir until it is dissolved. Add lime juice, soy sauce, sliced celery and carrots and simmer until vegetables are soft, about 15 minutes. Add kale leaves and wilt. Place tofu equally in four bowls and top with hot broth and vegetables. Serve garnished with green onion and cracked black pepper.