Miso soup with vegetables and tofu

Ingredients for 4 servings:

• 1 large carrot(s)
• 1 stalk(s) leek (thin stalk)
• 200 g mushrooms (shiitake, alternatively oyster mushrooms)
• 250g tofu
• 1 tbsp oil
• 900 ml vegetable stock
• 2 tbsp spice paste (miso paste, Asian store)
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spicy, easy and quick to make

Peel the carrot and slice lengthwise into thin strips, then cut crosswise into fine strips. Wash the leek and cut into fine strips. Grate the mushrooms clean and also cut into strips. Dice the tofu finely. Heat the oil in a soup pot and fry the mushrooms for about 2 minutes, stirring occasionally. Pour in the vegetable stock and add the prepared vegetables. Simmer uncovered over medium heat for about 3-4 minutes, until the vegetables are al dente. Now stir the miso paste into the soup and add the tofu. Let it simmer in the soup for 2 minutes over low heat. Season with salt and pepper to taste. Finely chop the chives and sprinkle them on top of the soup. Serve hot. Tips: You can also omit the tofu and instead break two eggs and whisk them lightly. Stir them into the soup and let it set briefly. You can also replace the tofu with rice noodles, and broccoli also tastes very good in the soup.