1. Chop vegetables and tofu
Slice the green onion into fine rings. Cut the tofu into very small cubes. Shave the carrot into wafer-thin ribbons using a vegetable peeler.
2. Mix the soup base
Place the miso paste and vegetable broth powder directly into a pot or a large bowl. Whisk with about 100 ml of the hot water until the paste is fully dissolved.
3. Pour the broth
Add the remaining hot water and stir well.
4. Add the toppings
Add the green onions, tofu cubes, carrot ribbons, and peas to the hot broth. Add mushrooms, baby spinach, or nori strips if desired.
5. Steep and serve
Let the soup steep for about 2 minutes so the thin vegetables soften slightly while keeping their fresh crunch. Top with toasted sesame seeds or a dash of sesame oil if desired and serve hot.
Nährwertangaben (ca. pro Portion)
- Calories: 165 kcal
- Protein: 11 g
- Fat: 5 g
- Carbohydrates: 17 g
