This soup is healthy and tasty. Note that you shouldn't boil the soup
once the miso has been added.
Ingredients
§ I/2 packet of firm
tofu, cubed
§ 2 Tbsp Wakame (dried
seaweed)
§ 6 scallions, sliced
thinly or 1//2 leek halved again and sliced
§ 1.75 l vegetable stock
§ 3 shitake mushrooms,
sliced thinly
§ 4 full Tbsp Miso paste
§ 2 Tbsp Mirin
§ 1 Tbsp Sesame Oil
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Steps
1.
Heat the vegetable stock and add the shitake mushrooms.
2.
After about 5 mins, add the tofu and leeks (if used).
3. Simmer for another 5 minutes. Add the seaweed.
4.
In a small bowl, put in the miso and add ½ cup of
the broth. Whisk it until it is a smooth paste.
5.
Turn off the heat under the soup. Add the miso paste
to the pot and stir well.
6.
Add the mirin and sesame oil.
7.
Top with green onions (if used) and serve.
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