Creating meals every night has been wonderful and yet challenging. I look at this as a time to create international meals and use ingredients outside of my day-to-day cooking. Every country has an ingredient that brings their dish to life. My visit to Bali in 2009 opened up my palette to Kaffir lime. They use this leaf the same way we use a bay leaf. It is aromatic and full of flavor. I also got to know the donabe clay pot. This is my go-to for so many dishes. The base is making a dashi which is similar to a stock. Today, I found ramps at the market and created the most amazing soup with my dashi stock.
TOFU, RAMPS, CARROTS, BABY KALE
KOMBU DASHI – this is key to this dish and very easy to make
8 cups of water
4×6” piece of *kombu (dried seaweed)
In a bowl combine water and kombu. Cover and refrigerate for 18-24 hours. Or, you can do this in a **donabe and soak for 30 minutes covered. Then set the donabe, uncovered, over medium heat. Once the broth comes to a simmer remove the kombu and turn off the heat. Set aside.
1 bunch of ramps (approx. 6-8 stems) cleaned and sliced 2” strips
3 carrots – cleaned and diced or sliced thinly
2 cups mushrooms – cleaned and sliced thinly (shitake or a mix)
2 cups baby kale or spinach – washed and drained
Kaffir lime – dried – this adds an amazing flavor. You can substitute with 1 tsp lime zest
1/2 cup parsley leaves
14 oz. organic tofu – drained and cut into 1/2-3/4 cubes
4 Tblspn white organic miso paste
1 tsp grated ginger
1 tsp grated turmeric
Bring Kombu Dashi to a simmer and add carrots, ramps, mushrooms & shiso. Simmer for 20 minutes covered. Add tofu, kale, ginger, turmeric and tofu. Simmer another 5 minutes. Stir in parsley and lime zest if you did not use kaffir lime.
To serve, plate in a bowl and add a splash of soy sauce.