In this episode of
,
Bon Appétit
’s
, a self-proclaimed “soup enthusiast,” does just what her title suggests: She cooks up some delicious soup flavored with a rich mushroom dashi that can be created with a melange of leftovers and ingredients you most likely already have in your refrigerator. Christina’s recipe will save you a trip to the grocery store and soothe your soul in one fell swoop. Check it out below.
Fridge-Cleanout Donabe with Mushroom Dashi
Serves 1–2
“This comforting mélange of vegetables, tofu, and noodles in a simple broth is meant to use up whatever vegetable bits and bobs you have in the fridge. It’s naturally vegan, and with buckwheat soba noodles and tamari in place of soy sauce, it’s gluten-free, too.”
INGREDIENTS
3 dried shiitake mushrooms
1 3 x 4-inch piece dried kombu seaweed
3 ounces dried or fresh udon, ramen, or soba noodles
1 tbsp mirin
1 tsp soy sauce
Kosher salt
3 ounces butternut squash, peeled, seeded, sliced into ½-inch-thick half-moons
3 ounces turnip, scrubbed, sliced into ½-inch-thick half-moons
A big handful of leafy greens such as kale, Swiss chard, spinach, baby bok choy, or Napa cabbage, torn or thinly sliced
A small handful of Swiss chard stems, blanched
A handful of shiitake mushrooms, stems removed, thinly sliced
3 ounces firm tofu, cut into ½-inch-thick slices
Scallions, whites and pale-green parts cut into 2" pieces, dark green tops thinly sliced
Toasted sesame oil, for serving
Shichimi togarashi, for serving
Photos: Courtesy of Christina Chaey
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