Miso udon soup with silken tofu

Ingredients for 4 servings:

• 1 ½ liters vegetable broth
• 6 tbsp miso paste
• 3 tbsp soy sauce
• 3 tbsp agave syrup
• 2 tbsp ginger
• 1 tbsp seaweed, dried
• 1 tbsp garlic powder
• 400 g Udon noodles, thick
• 300 g silken tofu
• 200 g broccoli florets
• 200 g spinach
• 2 spring onions
• 2 carrots

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan and quick to prepare

Bring all the soup ingredients, except for the miso paste, to a boil in a saucepan. Reduce the heat to medium and stir in the miso paste. Slice the carrots and add them to the soup along with the broccoli florets. Cook for 5 minutes. Cut the silken tofu into pieces, add it to the soup, and cook for another 5 minutes. Stir in the spinach and spring onions in the last minute and divide the soup between bowls. Tip: Be sure to buy firm silken tofu from an Asian store; the silken tofu available in health food stores and supermarkets here is not suitable for soup garnish.