Name: Crispy Tofu in Shiitake Broth
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons reduced-sodium soy sauce; 1 tablespoons light brown sugar; 1 (12-ounce) package firm tofu, drained; 3 scallions; 12 shiitake mushrooms, rinsed, patted dry; 2 (4x3-inch) pieces dried kombu; 1 (3-inch) piece ginger, peeled, thinly sliced; 4 garlic cloves; 2 tablespoons vegetable oil; Kosher salt; 4 baby bok choy (about 12 ounces total), halved lengthwise; 2 medium carrots, peeled, thinly sliced into rounds; 1 small radish, trimmed, thinly sliced into rounds; Toasted sesame oil (for serving)

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Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Recipe notes

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