A beautiful bowlful of green for supper. Thanks to the stir-fry pan, a great spring selection of veggies — asparagus, romaine hearts, scallions, and peas — takes on some delicious caramelization. With garlic, ginger, mint, and a savory miso broth enhanced by tamari and mirin, it’s got plenty of satisfying flavor but nothing to weigh you down too much. This recipe makes enough for three main dish servings, but another night, you could certainly stretch it to four by keeping the tofu and adding the grains, or noodles. Serve this in shallow bowls to show off its good looks. Have fun garnishing with pea shoots or microgreens if you can get a hold of some.
Spring Miso Broth With Stir-Fried Asparagus, Romaine, Scallions, and Mint [Vegan, Gluten-Free]
- 2 tablespoons plus 2 teaspoons white (shiro) miso
- 1 tablespoon plus 2 teaspoons low-sodium tamari
- 1 tablespoon mirin (rice wine)
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons grapeseed or vegetable oil
- 6 ounces extra-firm tofu, cut into 1/4-inch-thick slices, then into 3/4-inch squares
- 3/4 teaspoon kosher salt
- 6 ounces inner romaine hearts, cut lengthwise into 1-inch-wide wedges, then crosswise into 3-inch lengths (3 to 4 cups)
- 1 3/4 cups sliced asparagus (about 6 ounces, cut at a sharp angle)
- 3/4 cup sliced scallions (cut at a sharp angle)
- 1/2 cup frozen peas, thawed, or fresh peas, blanched or microwaved for 30 seconds
- 1 tablespoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 3 tablespoons thinly sliced fresh mint leaves
- 1/2 cup pea shoots or microgreens (optional)
- In a glass 1-cup measure, stir or whisk together the miso, tamari, mirin, and sesame oil (it does not have to be completely combined). Set aside.
- Put 2 1/2 cups of water in a medium saucepan over medium-high heat. Bring to a near simmer and adjust the heat as necessary to hold the water just below a simmer.
- In a large (12-inch) nonstick stir-fry pan, heat 1 tablespoon of the oil over medium heat. Add the tofu and 1/4 teaspoon of the salt and increase the heat to medium-high. Cook, stirring gently, until lightly browned on all sides, 5 to 6 minutes. Transfer to a plate.
- Return the pan to medium-high heat and add the remaining 1 tablespoon of oil. Add the romaine hearts first, followed by the asparagus, scallions, peas, and 1/2 teaspoon of salt. The pan will be crowded, so turn the heat up to a notch above medium-high. Cook, stirring frequently, until the romaine takes on some browning and the asparagus and scallions just begin browning (most of the excess moisture will be cooked off at this point), 5 to 6 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tofu back into the pan and toss to combine. Remove the pan from the heat and transfer the veggie-tofu mixture to three large, shallow soup bowls.
- Ladle 1/2 cup or a bit more of the simmering water into the glass measuring cup with the miso mixture and whisk well to combine, then pour all of the miso-water mixture into the saucepan with the rest of the hot water and whisk very well to combine. Pour the miso broth into the bowls, over the vegetables and tofu. Garnish each with 1 tablespoon of mint and plenty of the pea shoots (if using). Serve right away.
From Simple Green Suppers by Susie Middleton © 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com