Summary

Ingredients

• 1 large carrot
• 1 leek (thin stick)
• 200 g mushrooms (shiitake, alternatively oyster mushrooms)
• 250 g tofu
• 1 tablespoon oil
• 900 ml vegetable stock
• 2 tablespoon spice paste (miso paste, Asia shop)
• 1 bunch chives
• salt and pepper

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Instructions

1. Peel the carrot and slice lengthways into thin strips, then cut across into fine strips. Wash the leek and cut into fine strips. Rub the mushrooms clean and also cut into strips. Chop the tofu into small cubes.
2. Heat the oil in a stock pot and stir-fry the mushrooms for about 2 minutes. Pour in the vegetable stock and pickle the prepared vegetables. Simmer uncovered over medium heat for approx. 3-4 minutes, until the vegetables are firm to the bite.
3. Now stir the miso paste into the soup and insert the tofu. Let simmer in the soup for 2 minutes over low heat. Season to taste with salt and pepper. Cut the chives into fine rolls and sprinkle on the soup. Serve hot.
4. Tips: You can also leave out the tofu and instead crack open 2 eggs and whisk them gently. Stir into the soup and let stand for a moment.
5. You can also replace the tofu with rice noodles and broccoli also tastes very good in the soup.