Miso soup with greens and tofu
Einheiten
Portionen
Zutaten
- 1 L Wasser, leichtes Dashi oder Gemüsebrühe gerundet
- 100 g Shiitake oder braune Champignons, in Scheiben geschnitten gerundet
- 200 g weicher oder fester Tofu, gewürfelt gerundet
- 100 g Babyspinat, Pak-Choi-Blätter oder Mangold gerundet
- 45 g helle oder gelbe Misopaste gerundet
- 5 ml Sojasauce (optional) gerundet
- 2 Frühlingszwiebeln, dünn geschnitten gerundet
- 3 g Wakame, getrocknet (optional) gerundet
Zubereitung
Method
- Bring the water, dashi, or broth to a gentle simmer.
- Add the mushrooms and simmer for 4 to 5 minutes.
- Add the tofu and greens. Simmer for 1 to 2 minutes, just until the greens wilt.
- Turn the heat to low. Put the miso in a small bowl, ladle in some hot broth, and stir until smooth.
- Stir the loosened miso back into the pot. Do not boil after adding miso.
- Taste and add a little soy sauce if needed.
- Serve with scallions and optional wakame.
Notes
- Do not boil miso. High heat dulls the flavor.
- For a fuller soup, add cooked shredded chicken, salmon flakes, or extra mushrooms.
- For a stricter vegetarian version, use vegetable broth instead of dashi made with bonito.