Spicy-Sour Miso Soup

Ingredients

• 25 g Mu-Err mushroom
• 1 red chili pepper
• 100 g bamboo shoots (canned)
• 400 g Pak Choi (or Swiss chard or root spinach as substitute)
• 2 red bell peppers
• 300 g natural tofu
• 2 tbsp peanut oil
• 1 glass (400 ml) Asian stock
• 2 tsp cornstarch
• 2 tbsp Light soy sauce
• 1 tsp whole cane sugar
• 2 tbsp miso paste (ready-made seasoning paste)
• a few drops sesame oil

Instructions

1. 1.

   Soak mushrooms in plenty of cold water for about 30 minutes, changing the water twice.

2. 2.

   Pit and rinse the chili pepper, slice into rings. Cut bamboo shoots small, clean Pak Choi, rinse and cut into strips; quarter bell peppers, clean and rinse. Rinse tofu, dice tofu and bell peppers.

3. 3.

   Heat oil in a large pot. Sauté bell peppers and Pak Choi. Deglaze with stock and 700 ml water and bring to a boil. Add the remaining prepared ingredients (drain mushrooms) to the broth. Simmer on low heat for about 5 minutes.

4. 4.

   Whisk cornstarch, soy sauce and sugar until smooth. Stir into the soup and bring to a boil once more. Taste the soup with some miso paste, soy sauce and optionally a bit more sugar. Serve in bowls. Finish at the table with a few drops of sesame oil.