Miso soup with tofu and muer mushrooms

soups 557 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

10 gr. kombu (kelp seaweed), about 2 - 3 square sheets 4 tbsp. water or vegetable broth (see recipe below) 3 large dried muer mushrooms 2 tsp. soy sauce 2 cloves of garlic, chop 1 tbsp. l. chopped ginger 1/2 tbsp. young bamboo shoots, chop thinly 1 tbsp. l. 1/4 cup white or yellow miso paste finely chopped green onions, and also for sprinkling 110 gr. diced 1 cm tofu cheese

Soak the mushrooms in a small bowl and let sit for about 30 minutes. Rinse and chop. In a skillet, sauté the garlic, ginger and bamboo shoots over medium heat for a minute. To make kombu dashi broth: Soak kombu seaweed in water in a large saucepan for 30 minutes. Heat over medium heat to nearly boiling. Remove the kombu just before the mixture boils and discard. Reduce heat to low and scoop up the foam from the surface. Boil the broth for another 2 minutes.
Add muer mushrooms and soy sauce to the dashi and cook until mushrooms are soft, about 10 minutes. Remove with a slotted spoon and when they are cool enough not to burn your hands, slice thinly. Put in liquid again, along with fried vegetables. In a separate bowl, combine the miso paste with a little broth to dissolve. Pour into soup, add green onions and tofu and cook over low heat, stirring until warm, about 3 minutes. Serve immediately.

Miso soup with tofu and muer mushrooms

10 gr. kombu (kelp seaweed), about 2 - 3 square sheets 4 tbsp. water or vegetable broth (see recipe below) 3 large dried muer mushrooms 2 tsp. soy sauce 2 cloves of garlic, chop 1 tbsp. l. chopped ginger 1/2 tbsp. young bamboo shoots, chop thinly 1 tbsp. l. 1/4 cup white or yellow miso paste finely chopped green onions, and also for sprinkling 110 gr. diced 1 cm tofu cheese

Soak the mushrooms in a small bowl and let sit for about 30 minutes. Rinse and chop. In a skillet, sauté the garlic, ginger and bamboo shoots over medium heat for a minute. To make kombu dashi broth: Soak kombu seaweed in water in a large saucepan for 30 minutes. Heat over medium heat to nearly boiling. Remove the kombu just before the mixture boils and discard. Reduce heat to low and scoop up the foam from the surface. Boil the broth for another 2 minutes.
Add muer mushrooms and soy sauce to the dashi and cook until mushrooms are soft, about 10 minutes. Remove with a slotted spoon and when they are cool enough not to burn your hands, slice thinly. Put in liquid again, along with fried vegetables. In a separate bowl, combine the miso paste with a little broth to dissolve. Pour into soup, add green onions and tofu and cook over low heat, stirring until warm, about 3 minutes. Serve immediately.