Okinawa Miso Soup

Name: Okinawa Miso Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 Servings
Cuisine: Bucătărie asiatică
Ingredients: 1 tablespoon of soy sauce; 80 g Shiitake mushrooms; 100 g Enoki mushrooms; 50 g frozen edamame; 10 g dried Wakame seaweed; one carrot; ¼ leek; 2 tablespoons of Shiro Miso paste; 100 g creamy tofu; The green part of a green onion

2 Servings

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Ingredients

1 tablespoon of soy sauce
80 g Shiitake mushrooms
100 g Enoki mushrooms
50 g frozen edamame
10 g dried Wakame seaweed
one carrot
¼ leek
2 tablespoons of Shiro Miso paste
100 g creamy tofu
The green part of a green onion

Preparation method

1
Wash the vegetables. Cut the leek into thicker slices and the carrot into strips. Cut the tofu into cubes.
2
Bring 500 ml of water to a boil in a pot and add the dashi seasoning. Stir and blanch the vegetables in the resulting soup. 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 can be left uncooked. You can blanch each vegetable separately or add them gradually to the soup, respecting the cooking times, then let them cook together for a little longer at the end.
3
Then strain the soup and remove it from the heat. Add the miso paste and mix well, without boiling further.
4
Place the tofu and vegetables in a soup bowl and pour the soup over them. Sprinkle with green onion and serve.

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