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This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness. If you want less soup, halve the recipe. If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
Ingredients
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1package kombu (about 2 ounces, which is the size of a package) 4quarts water 2cloves garlic 2 1/2cups dried bonito flakes 1/2teaspoon chile flakes 1/4cup dried shiitake mushrooms 5tablespoons miso paste 3cups chopped greens, like broccoli rabe, kale or stemmed collards 1/2cup chopped scallions or spring onion 1tablespoon fish sauce 1-2teaspoons kosher salt 1tablespoon sugar 1block silken tofu, cut in half horizontally then into squares 4cups chopped cilantro, or combination cilantro and basil 1lemon
Directions
Make dashi, either by following these instructions or by making 4 quarts instant. For homemade: Wipe kombu with a damp cloth, and break into a few pieces. Put in a pot with water. Bring almost to a boil, then turn off heat; remove kombu with tongs. Add garlic, bonito flakes, chile and shiitakes. Bring to a boil, and let boil 30 seconds. Turn off heat. Let sit for 10 minutes. Drain through a colander into a bowl. Put dashi back into pot. Add miso paste, and bring to a boil. Add greens and scallions or onion. Cook 3 minutes. Add fish sauce, salt and sugar. Lower to a simmer. Add tofu. Cook at bare simmer 10 minutes. Turn off. Add herbs. Just before serving, squeeze lemon juice into soup, to the sourness that you like.
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