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Ingredients:
300g natural tofu, cut into small cubes
4 tablespoons soy sauce (tamari) for marinating
2 spring onions, cut into rings
3 tbsp black sesame seeds, roasted
A large piece of fresh ginger root (approx. 20g), finely chopped
2 carrots (approx. 200g), cut into sticks or grated
200g white radish (or radishes), cut into sticks or grated
9 button mushrooms (or shiitake mushrooms), sliced
2 liters of water
2 tbsp instant wakame seaweed (or a piece of crumbled wakame seaweed)
50g rice noodles
50-60g dark miso paste
1 splash of lemon juice
Spring onions, roasted sesame seeds, parsley or coriander greens for garnish
Preparation:
Marinate tofu cubes in soy sauce and let sit for 20 minutes. Alternatively: Spread miso paste on a whole block of tofu, let it sit in the fridge for 2 days, wipe off the miso paste and cut the tofu into cubes.
Cut spring onions into rings and roast black sesame seeds.
Chop ginger finely. Finely chop the carrots and radishes and cut the mushrooms into slices.
Bring 2 liters of water to the boil. Add chopped vegetables, ginger, wakame seaweed and rice noodles, cook for 8 minutes. Skim off a cup of soup stock, dissolve the miso paste in it and stir it back into the soup.
Season with lemon juice and serve garnished with spring onions, roasted sesame seeds and parsley or coriander.
Variant:
Leftover cooked rice or pearl barley can also be used instead of rice noodles. 🍜
For a different protein supply, a raw or boiled egg can be added to the soup instead of tofu - then let the raw egg steep in the hot soup for a moment until the egg white turns white. 🥚
Have fun trying it out and Bon Appétit! 😋💚👩🍳
