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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. Cut the leek into thicker slices 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 in the resulting broth. Shiitake mushrooms for 10 minutes, carrot for 3 minutes, leek for 3 minutes, edamame for 3 minutes, dried wakame seaweed for 3 minutes. Enoki mushrooms for 1 minute, or they may not need to be cooked at all. You can blanch each vegetable separately or gradually add them to the broth after the time has elapsed and finish cooking everything together.
- 3Then strain the broth and remove it from the heat. Add miso paste and mix well, but do not boil.
- 4Place tofu and vegetables in a soup bowl and pour over the broth. 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 Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!