Miso Tofu Soup with Vegetables

Ingredients

• 2 tsp miso paste
• 300 g mixed mushrooms (e.g., shiitake, oyster, button, enoki)
• 300 g natural tofu
• 2 tbsp sesame oil
• 1 tsp freshly grated ginger
• 300 g egg noodles (Asian grocery store)
• 4 small heads of pak choi (100–150 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp dark soy sauce
• 2 tbsp coriander leaves

Instructions

1. 1.

   Stir the miso paste into 1.25 L boiling water and dissolve it. Clean the mushrooms, slice the button mushrooms and cut the remaining mushrooms into small pieces if needed. Dice the tofu. Heat the oil in a wok and sauté the mushrooms with the tofu and ginger for 3–5 minutes while stirring.

2. 2.

   Pour the hot broth over the mixture and cook the noodles for 5 minutes over medium heat. Meanwhile, clean, rinse, dry shake the pak choi and blanch it in boiling salted water for 5–8 minutes. Season the soup with pepper and soy sauce, then ladle into bowls. Place one pak choi on each bowl and garnish with coriander leaves before serving.