Buy all ingredients right below the recipe
Ingredients
- 5ml Dashi no moto
- 80g Shiitake mushrooms
- 1 Carrot
- ¼ Leek
- 50g Edamame beans
- 2 tbsp Shiro Miso (light)
- Green part of a spring onion
- 10g Dried wakame seaweed
- 100g Silken tofu
- 100g Enoki mushrooms
Preparation
- 1Preparation: Wash vegetables. Cut leek into thicker rings and carrot into fine strips. Cut tofu into cubes.
- 2Bring 500 ml of water to a boil in a pot and add dashi granules. Stir well. Blanch the vegetables one by one in the broth: shiitake for 10 minutes, carrots, leek, edamame, and wakame for 3 minutes each. Cook enoki mushrooms for only 1 minute (or serve raw).
- 3Strain the broth and remove from heat. Stir in miso until completely dissolved (do not boil miso, as nutrients will be lost).
- 4Place tofu and cooked vegetables in bowls. Pour the warm miso broth over them, garnish with chopped spring onion, and serve.
