Warming Asian Rutabaga Soup

Name: Warming Asian Rutabaga Soup
Yield: serves 4
Ingredients: 4 scallions, green and white parts separated; 5 tablespoons olive oil; 2 cloves garlic, minced; 3 cups rutabaga, peeled and diced; 1/2 teaspoon ground white pepper; 2 star anise; 3 tablespoons soy sauce; 4 cups chicken stock; Salt; 16 ounces extra firm tofu, drained and diced; 2 cups shiitake mushrooms, loosely packed and diced; 1 tablespoon fresh ginger, minced; Sesame oil for serving; Chile flakes for serving; Rice vinegar or apple cider vinegar for serving; Fresh cilantro leaves for serving

December 14, 2011

Rutabagas are a robust winter standby that lend themselves well to Asian dishes, where they can act as a sweeter stand-in for the turnips often used in Chinese, Japanese, and Korean cooking. I use chicken stock in this recipe because its richness brings all of the subtle flavors of the dish alive. The star anise lends this soup a fragrant, smoky sweetness.

Recipe notes

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