Spicy and sour miso soup

Ingredients for 3 servings:

• 1.4 liters of vegetable broth
• 1 bunch of spring onions
• 1 tbsp garlic, chopped
• 1 tbsp ginger, chopped
• 4 shiitake mushrooms, dried
• 200 g smoked tofu
• 2 chili peppers (chipotle chilies)
• 3 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sesame oil
• 1 tbsp agave syrup
• 4 tbsp cornstarch
• 3 tbsp miso paste, dark
• 2 carrots

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, with smoked tofu and vegetables

Slice the spring onions, setting the green part aside. Soak the shiitake mushrooms in boiling water for 10 minutes. Then slice them and reserve the soaking water. Cut the tofu and carrots into sticks, and chop the chipotle chilies. Mix the miso paste with a little water until smooth, then dissolve the cornstarch in cold water. Boil the vegetable stock, spring onion, garlic, and ginger for 5 minutes. Add the mushroom water and the remaining ingredients, except for the miso paste, the carrots, and the green part of the spring onions, and bring to a boil. Reduce the heat to low to medium. Once the soup has stopped boiling, add the miso paste and the carrots and simmer for another 10 minutes. Important: The soup must not boil! Finally, stir in the green part of the spring onions and serve immediately.