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Ingredients
Tofu and Vegetable Soup
- Ingredients
- 5 dried shiitake mushrooms
- 200 grams Tofu
- 1 Tbsp soy sauce
- 100 grams Kohlrabi
- 100 grams carrots
- 100 grams Leeks
- 100 grams Snow peas
- 1 Tbsp vegetable oil
- 1 handful soybean sprout
- 1 l Broth
- salt
- freshly ground peppers
- Rice wine
- 2 Tbsps scallions
Cover the mushrooms with warm water and soak for one hour. Cut the tofu into small strips, drizzle with soy sauce and marinate for 30-40 minutes. Peel the kohlrabi and carrots, and cut into fine strips.
Rinse and trim the leeks and cut into rings. Rinse the snow peas and halve or quarter depending on size. Drain the mushrooms, reserving the water. Pat the mushrooms dry, trim, and cut into 0.5 cm (approximately 1/4 inch) wide strips. Heat the oil in a pan and fry the mushrooms over medium heat, stirring for 5 minutes.
Add the tofu, vegetables and bean sprouts to the pan and cook briefly. Pour in the broth and the mushroom water. Heat up the soup to just below the boiling point. Season with salt, pepper and rice wine. To serve, arrange tofu and vegetables in bowls, ladle the hot broth over the vegetables and garnish with chives.
The tofu, vegetables and bean sprouts and cook fry briefly. The broth and the steep water and mix to heat up just below the boiling point. Season with salt, pepper and rice wine. To serve, spread tofu and vegetables in bowls, scoop the hot broth over it and sprinkle with chives.