Miso Soup with Leek and Tofu
Prep: 30min
|
Servings: 4
|
Cook: 15min
Miso soup with leek and tofu is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 dried Mu-Err mushrooms
- 800 ml vegetable broth
- 2 tbsp miso paste
- 1 stalk leek
- 500 g tofu (natural)
Instructions
-
1.
Rinse the Mu-Err mushrooms with boiling water and soak for about 15 minutes. Then remove the mushrooms, rinse briefly, and cut into pieces.
-
2.
Bring the vegetable broth to a boil. In a small bowl whisk some broth with the miso paste until smooth, then pour into the soup. Bring the miso soup to a gentle boil once more.
-
3.
Clean the leek, wash thoroughly, and slice into diagonal rings. Pat the tofu dry and cut into about 1.5 cm cubes. Add both the tofu and sliced mushrooms to the soup and let everything heat for a few minutes. Serve in bowls.
