Recipe: Perfect Mushini Sweet Potato Greens with Miso Tofu

Mushini Sweet Potato Greens with Miso Tofu. Mushini Sweet Potato Greens with Miso Tofu Sweet potato leaves are not my favorite, mainly because it's so readily available in the restaurants, it's tough to imitate or create anything different. Also since I believe we should eat all food in it whole form, I dislike the idea of de-stemming but I had to do it for the picky eater. Mushini Sweet Potato Greens with Miso Tofu Sweet potato leaves are not my favorite, mainly because it's so readily available in the restaurants, it's tough to imitate or create anything different.

Sprinkle the sesame seeds on top and mix well. Reheat: Warm the soup over low heat until warmed through. Miso Soup with Sweet Potatoes and Greens Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. You can cook Mushini Sweet Potato Greens with Miso Tofu using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushini Sweet Potato Greens with Miso Tofu

1. It's 1 bunch of sweet potato leaves.
2. Prepare 1 tsp of shiro miso.
3. You need 1 tsp of firm tofu, mashed.
4. You need 2 cloves of garlic, grated.
5. You need to taste of salt & pepper.
6. Prepare 1 tsp of oil.

I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Think of this miso-ginger sauce as a universal sauce, because it's so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens.

Mushini Sweet Potato Greens with Miso Tofu instructions

1. Clean, peel & de-stem the vegetables..
2. Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper..
3. Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice..
4. Extra sauce can be stored in fridge. Goes well with any greens..

The Chang recipe calls for an egg, too, but I chose to go with crispy broiled tofu. The tofu is cubed, tossed in some oil on a sheet pan, and then placed underneath the broiler. Once the tofu is warm and both sides are lightly browned, the miso mixture is brushed on and the tofu goes back under the flames. Add the sweet potato mash and miso, and continue cooking until the puree is warmed. Add the broth to the pan and stir to combine.