Clear Soup With Sweet Potatoes, Silken Tofu, And Mustard Greens - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 teaspoons sesame oil
1 tablespoon garlic, coarsely chopped
1 tablespoon ginger, chopped
1 large jalapeno chile, diced, seeds left in for more heat (optional)
1/4 cup cilantro stems, thinly sliced
6 cups chicken stock or 6 cups vegetable broth
five-spice powder, to taste
1 teaspoon salt
12 ounces sweet potatoes, peeled and diced into 1/2-inch cubes
3 cups mustard greens, stems discarded and leaves cut into ribbons
1 (12 -15 ounce) box silken tofu or (12 -15 ounce) box soft tofu, cubed
2 scallions, diced
soy sauce, to taste

Preparation

heat vegetable oil and half of sesame oil in soup pot. when hot, add garlic, ginger, chile, and cilantro. stir-fry for 2 minutes. add broth, five-spice powder, and salt. bring to a boil, then lower the heat and simmer, covered, for 15 minutes. strain and return to the pan, or simply lift out the chopped flavorings with a small skimmer. press out as much liquid as you can, then discard.
add sweet potatoes to the pot and simmer, covered, for 10 minutes or until tender when pierced with a knife.
add greens and tofu. cook gently, uncovered, until the greens are bright and tofu is hot, about 5 minutes. add scallions. taste for salt and add remaining sesame oil. add soy sauce to taste, if dish seems to need a little extra punch.