Clear Soup With Sweet Potatoes, Silken Tofu, and Mustard Greens

Submitted by hannahactually

"From "This Can't be Tofu!" by Deborah Madison."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 29.58 ml vegetable oil
• 9.85 ml sesame oil
• 14.79 ml garlic, coarsely chopped
• 14.79 ml ginger, chopped
• 1 large jalapeno chile, diced, seeds left in for more heat (optional)
• 59.14 ml cilantro stems, thinly sliced
• 1419.54 ml chicken stock or 1419.54 ml vegetable broth
• five-spice powder, to taste
• 4.92 ml salt
• 340.19 g sweet potatoes, peeled and diced into 1/2-inch cubes
• 709.77 ml mustard greens, stems discarded and leaves cut into ribbons
• 340.19-425.24 g box silken tofu or 340.19-425.24 g box soft tofu, cubed
• 2 scallions, diced
• soy sauce, to taste

directions

1. heat vegetable oil and half of sesame oil in soup pot. when hot, add garlic, ginger, chile, and cilantro. stir-fry for 2 minutes. add broth, five-spice powder, and salt. bring to a boil, then lower the heat and simmer, covered, for 15 minutes. strain and return to the pan, or simply lift out the chopped flavorings with a small skimmer. press out as much liquid as you can, then discard.
2. add sweet potatoes to the pot and simmer, covered, for 10 minutes or until tender when pierced with a knife.
3. add greens and tofu. cook gently, uncovered, until the greens are bright and tofu is hot, about 5 minutes. add scallions. taste for salt and add remaining sesame oil. add soy sauce to taste, if dish seems to need a little extra punch.