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Miso soup with mushrooms
ingredients:
600 g oyster mushrooms
300 g sliced mushrooms
2 pcs. Pak Choy
100 grams of tofu cut into strips
1/4 cup of chopped spring onion
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 tablespoon of roasted sesame seeds
Sliced 2 fresh red chillies
1 teaspoon rice vinegar
1 tbsp soy sauce
2 tbsp miso paste
2 teaspoons sesame oil
Ingredients soup broth:
150 g oyster mushrooms
1 tbsp ground ginger
1/2 cup green onion
5 cloves garlic chopped
1 teaspoon sugar
1 teaspoon soy sauce
6 cups of water
1 msp. coriander (fresh or ground)
Preparation:
1. Put all the ingredients for the soup broth in a saucepan.
2. Add 6 cups of water and bring to the boil briefly. Then simmer on low heat for 30 minutes.
3. In another pan, heat the oil over high heat. Add the ginger and garlic and stir.
4. Add mushrooms and oyster mushrooms and add the crunchy section of the Pak Choy and fry for about 2 minutes.
5. Add vegetable broth.
6. Add rice vinegar.
7. In a bowl, mix 4 tablespoons of soup broth and miso paste well.
8. Add miso paste to the soup.
9. Once the soup is boiling, add Pak Choy leaves.
10. Add the sliced chilli and tofu.
11. Let simmer and serve.
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