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🍲 Hearty Tofu and Vegetable Soup

145 kcal · 30 min · 4 servings

Ingredients

• 80 g carrots
• 100 g tofu
• 8 dried shiitake mushrooms
• 700 ml vegetable broth (or dashi broth)
• 100 g snow peas
• 1 stalk leek
• 80 ml soy sauce
• salt
• 1 piece kombu (seaweed, approx. 15x15cm)
• 30 g dried bonito flakes (approx. 3 heaping tbsp)

Instructions

1. 1. Soak the shiitake mushrooms in water for three hours.
2. 2. Remove the mushrooms from the water and discard the tough stems.
3. 3. Strain the mushroom soaking water through filter paper to clarify it and set it aside.
4. 4. Peel the carrots and slice them into very thin rounds.
5. 5. Clean the leek, wash it thoroughly, and slice it into thin rings.
6. 6. Cut the tofu into bite-sized cubes.
7. 7. Wash the snow peas thoroughly.
8. 8. Blanch the carrots, snow peas, and leek in boiling water for two minutes.
9. 9. Bring the vegetable broth to a boil together with the soy sauce, salt, and half of the prepared mushroom water.
10. 10. Let the broth simmer gently for five minutes.
11. 11. Add the blanched vegetables and tofu to the soup.
12. 12. Let everything steep for three minutes.
13. 13. Wipe the kombu strip clean with a damp cloth.
14. 14. Place the kombu in a pot with 700 milliliters of water.
15. 15. Slowly heat the water to a boil over medium heat without putting the lid on.
16. 16. Remove the kombu immediately as soon as the water begins to boil.
17. 17. Add the bonito flakes to the hot water.
18. 18. Let the mixture come to a brief boil.
19. 19. Strain the broth through a cloth once the bonito flakes have sunk to the bottom of the pot.

Nutrition per serving

• kcal: 145
• Protein: 13 g · Fett/Fat: 4 g · Carbs: 15 g