Summary

Ingredients

• 250 g Mie noodles, vean
• 1 onion (s)
• 5 clove (s) garlic
• 0.5 ½ bunch spring onion (s)
• 14 g shiitake mushroom (s), dried
• ml 1,400 vegetable stock
• 2 tablespoon soy sauce
• 1 tablespoon miso paste, light
• 1 teaspoon ginger powder
• 2 tablespoon sesame oil for frying

For the vegetables:

• 6 carrot (s)
• 2 pak choi (baby pak choi)
• 2 tablespoon miso paste, dark
• 2 tablespoon maple syrup
• 2 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 2 tablespoon vegetable oil

Also:

• 200 g smoked tofu
• 1 teaspoon cornstarch
• 1 dash soy sauce
• 1 tablespoon sesame oil

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Instructions

1. Halve the onion and roughly cut into strips, finely chop the garlic. Slice the spring onions and set aside the green part.
2. Heat the sesame oil in a large saucepan and fry the onions for 6 minutes. Add the white part of the spring onions, the garlic and the ground ginger and sauté for 2 minutes. Deglaze the onions with 200 ml of stock and loosen the leftovers on the bottom of the pot with a wooden spoon. Add the rest of the broth, soy sauce and the dried mushrooms and stir in. Bring the soup to the boil once, then simmer on low heat with the lid closed for 1 - 2 hours. The longer the soup simmer, the more intense the taste becomes. Season the broth with soy sauce and add the miso paste. Finally, add the Mie noodles to the soup and cook in the soup until they have the desired firmness.
3. Preheat the oven to 220 ° C. Halve the pak choi and cut the carrots into bite-sized pieces. Mix the remaining ingredients into a sauce. Spread the sauce on the cut surface of the pak choi. Toss the carrots in the remaining sauce and place on the baking sheet. Cook the carrots in the oven for 30-40 minutes. In the last 10 minutes, place the pak choi on the baking tray with the cut surface facing up and bake with it.
4. Dice the tofu and mix with 1 teaspoon starch. Heat the vegetable oil in a pan and fry the tofu in sufficient oil for 10 minutes until crispy. Finally, deglaze with a dash of soy sauce.
5. Divide the soup into bowls. Spread the tofu, pak choi and carrots on the noodles and garnish everything with the green part of the spring onions.