VEGAN MISO SOUP
This vegan soup is the perfect meal on cold autumn- or winter days. Since I eat this soup in the cold season, I have no longer been ill.
INGREDIENTS ( for 2 portions)
- 1 big carott
- 1 yellow turnip
- piece of celery
- 1 parsley root
- 15 g fresh or dried shitake mushrooms
- 15 g fresh or dried Black Trumpets
- 500 ml vegetable stock
- a little Wakame alga
- 2 tablespoons vegan miso paste
- 1 tablespoon oil
optional:
- white tofu (from the asian market)
- Buck wheat noodles
- young onion
PREPARATION
- Peel the vegetables and cut in little pieces
- when you use dried mushrooms:
- soak the mushrooms for 10 minutes in hot water
- pour them off and dry them with paper towler
- cut them in pieces
- when you use fresh mushrooms:
- cut the mushrooms in little pieces
- heat the oil in a pot
- roast the vegetables and the mushrooms gently
- pour vegetable stock
- let it simmer for 10 minutes
- soak the wakame for 5 minutes in cold water
- add to the soup and simmer for 5 minutes more
- stir the miso paste with 3 tablespoons of the hot soup in a bowl and pour it in the soup
- infuse for 5 minutes...DON’T LET THE SOUP BOIL!!
- pour the soup in 2 bowls
optional:
- cook some buck wheat noodles according to instruction
- cut tofu in little cubes
- cut the young onion in little rolls
- add noodles, tofu and onion
- enjoy the soup!
Recent Comments
VEGAN SALAMI
VEGAN SALAMI
SACHER CAKE 2016