Ingredients:
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300g natural tofu, cut into small cubes
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4 tablespoons soy sauce (tamari) for marinating
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2 spring onions, cut into rings
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3 tbsp black sesame seeds, roasted
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A large piece of fresh ginger root (approx. 20g), finely chopped
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2 carrots (approx. 200g), cut into sticks or grated
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200g white radish (or radishes), cut into sticks or grated
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9 button mushrooms (or shiitake mushrooms), sliced
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2 liters of water
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2 tbsp instant wakame seaweed (or a piece of crumbled wakame seaweed)
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50g rice noodles
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50-60g dark miso paste
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1 splash of lemon juice
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Spring onions, roasted sesame seeds, parsley or coriander greens for garnish
Preparation:
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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.
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Cut spring onions into rings and roast black sesame seeds.
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Chop ginger finely. Finely chop the carrots and radishes and cut the mushrooms into slices.
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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.
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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! 😋💚👩🍳
