◗ Ingredients:
6 dried shiitake mushrooms (medium)
A piece of kombu algae
1 medium carrot
1 leek (or small onion)
A few chili flakes or a piece of jalapeño (optional)
6-8 medium mushrooms
1 cup Chinese mung bean sprouts
1 cup compressed spinach leaves
1/3-1/2 cup red miso
2-3 green onion stalks
1/2 pack of tofu
~9 cups water or veggie broth
◗ Procedures:
1) In a jar put the shiitake mushrooms and kombu algae and fill with hot water. Close with a lid and soak for 2 hours.
2) After 2 hours, heat a pot and heat a quarter cup of water (or broth) and sauté the carrots for 3-4 minutes.
3) After 3-4 minutes, add the, leeks and cook for another 2-3 minutes
4) Next drain the shiitake mushrooms and algal liquid into the pot (squeeze the mushrooms) and fill jar with water or veggie twice more and add to the pot and bring to the boil (you need a total of 9 cups of liquid).
5) Meanwhile finely slice the shiitake mushrooms and Kombu algae.
6) When water is boiling add the shiitake mushrooms, the sliced algae, the fresh mushrooms, tofu, and chili flakes or jalapeño; cook for 10 minutes with a half-closed lid.
7) After 10 minutes turn off the heat, take out a cup of the soup liquid, add the sprouts and close again for about 10 minutes to cool the soup slightly.
8) After 10 minutes add the miso to the cup of liquid you took out and stir until the miso is assimilated into the liquid.
9) Return the glass with the miso to the soup, add the spinach and stir.
10) After 2-3 minutes you can serve and garnish with chopped green onions.
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