Mushroom Miso Soup

#easyfoodcreations #healthyeating #soup

I had some leftover chopped carrot, celery, and a mushroom. It turned out they are a perfect match with a plan miso soup.

Serves: 4

Ingredients:
1L of veggie or chicken stock
4T miso (I used genmai miso)
50g chopped mushrooms (I used portabella)
10g dried wild mushrooms
50g dried wakame, reconstructed
150g tofu (silken, soft or medium would be best)
1 carrot
1 stalk celery

1. Soak dried mushroom for 10 minutes, then chop into smaller pieces.
2. Julien carrots an celery stalk and cut into 1inch pieces.
3. Chop fresh mushrooms into smaller pieces.
3. Bring stock to boil and add julienned vegetables and mushrooms. Cook on a gas mark 3.5 for about 10 minutes.
4. Take a little bit of hot stock and mix it with miso. Add mixture to the stock.
5. Take tofu out of the packaging, dry it lightly with a paper towel and cut into small cubes (1cm x 1cm).
6. Cut reconstructed wakame into smaller pieces
7. Once soup starts boiling add tofu and wakame pieces. Lower heat to gas mark 2.4 and cook for another 5 minutes.
8. Enjoy!