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🍲 Spicy-Sour Miso Soup with Mushrooms and Tofu

285 kcal · 30 min · 4 servings

Ingredients

• 25 g Mu-Err mushroom
• 1 red chili pepper
• 100 g bamboo shoots (can)
• 400 g Pak Choi (or chard or root spinach)
• 2 red bell peppers
• 300 g natural tofu
• 2 tbsp peanut oil
• 1 jar (400 ml) Asian broth
• 2 tsp cornstarch
• 2 tbsp light soy sauce
• 1 tsp whole cane sugar
• 2 tbsp miso paste (ready-made seasoning paste)
• a few drops sesame oil

Instructions

1. 1. Place the mushrooms in a bowl and cover them with cold water.
2. 2. Let the mushrooms soak for about 30 minutes.
3. 3. Change the soaking water twice.
4. 4. Remove the seeds and inner membrane from the chili pepper.
5. 5. Rinse the chili pepper under running water.
6. 6. Slice the chili pepper into thin rings.
7. 7. Chop the bamboo shoots into small pieces.
8. 8. Remove the tough stems from the pak choi.
9. 9. Rinse the pak choi thoroughly.
10. 10. Cut the pak choi into thin strips.
11. 11. Quarter the bell pepper.
12. 12. Remove the seeds and white pith from the bell pepper.
13. 13. Rinse the bell pepper quarters.
14. 14. Rinse the tofu under running water.
15. 15. Cut the tofu into small cubes.
16. 16. Cut the bell pepper quarters into cubes as well.
17. 17. Heat the oil in a large pot.
18. 18. Fry the bell pepper cubes in the hot oil.
19. 19. Add the pak choi strips to the bell pepper cubes.
20. 20. Sauté the vegetables briefly.
21. 21. Deglaze the vegetables with the broth.
22. 22. Pour in 700 milliliters of water.
23. 23. Bring the soup to a boil.
24. 24. Drain the soaking water from the mushrooms.
25. 25. Add the drained mushrooms to the boiling soup.
26. 26. Reduce the heat to a low setting.
27. 27. Let the soup simmer gently for about 5 minutes.
28. 28. Stir the cornstarch, soy sauce, and sugar in a small bowl until smooth.
29. 29. Stir the starch mixture into the soup.
30. 30. Let the soup come to a boil once.
31. 31. Stir some miso paste into the soup.
32. 32. Season the soup to taste with additional soy sauce.
33. 33. Add a little more sugar if needed.
34. 34. Taste the soup for final seasoning.
35. 35. Serve the soup in small bowls.
36. 36. Drizzle a few drops of sesame oil over the soup directly at the table.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 17 g