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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 julienne strips. Cut the tofu into cubes.
- 2Bring 500 ml of water to a boil in a pot and add the 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. You can blanch each vegetable separately, or gradually add them to the broth after the time has passed 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 Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!