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Ingredients
- 4 g Dashi no moto
- 80 g shiitake
- 1 carrot
- ¼ leek
- 100 g Enoki mushrooms
- 10 g dried Wakame seaweed
- 50 g frozen edamame beans
- 2 tablespoons miso shiro (light)
- 100 g silken tofu
- green part of spring onion
Instructions
- 1Wash the vegetables. Slice the leek into thicker rounds, and the carrot into strips. Cut the tofu into cubes.
- 2Bring 500 ml of water to a boil in a pot and add dashi seasoning. Stir and blanch the vegetables gradually in the resulting broth. Shiitake mushrooms for 10 minutes, carrots for 3 minutes, leek for 3 minutes, edamame for 3 minutes, dried wakame seaweed for 3 minutes. Enoki mushrooms for 1 minute, or they don't need to be cooked at all. It is possible to blanch each vegetable separately, or gradually add them to the broth after their respective times and cook everything together.
- 3Then strain the broth and remove from heat. Add the miso paste and mix well, do not boil further.
- 4Place tofu and vegetables into a soup bowl and pour the broth over them. Sprinkle with spring onion and serve.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlik, she creates amazing healthy recipes that don't lack flair and delicious taste!