Umami Broth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Ingredients
for
4
- Ingredients
- ¾ inch fresh ginger (sliced)
- 1 stalk Lemongrass (halved lengthways)
- 1 clove garlic cloves (sliced)
- 4 cups vegetable stock
- 2 ⅔ cups Silken tofu (diced)
- ½ cup Chives (finely sliced into rings)
- 3 Tbsps light Miso paste
- 3 Tbsps light soy sauce
- 2 ½ cups Mushrooms (e. g. chestnut mushrooms, finely sliced)
Preparation steps
1.
Add the ginger, lemongrass and garlic to the vegetable stock in a pan and bring to the boil. Simmer gently for around 10 minutes.
2.
Put the tofu in bowls and scatter with chopped chives.
3.
Drain the soup through a sieve into another pan and bring back to the boil. Stir in the miso and soy and gently simmer the mushrooms in the soup for 1-2 minutes. Check the seasoning, carefully pour over the diced tofu, and serve.
