Tofu soup and green leaves
Instructions
Dried tofu for an hour leaving him wrapped in a towel and cut into pieces of 2 cm each.
Place the mushrooms to soak for 30 minutes.
Meanwhile cut the tofu into 1 inch handles, steam Cook the leek and cut into pieces of 2 cm each.
Cut the carrot into small wheels and sprinkle of salt to soften.
Bring the water to a boil, pour the sliced mushrooms, carrots, salt, pepper and tofu (gently to avoid breaking it).
After a few minutes, when the salt tofu at the surface, add the leeks, soy sauce and olive oil, do you resume boil and turns off.
Variations: 1) you can thicken the soup slightly by adding-a few seconds before turning off the fire-one or two teaspoons of arrowroot (or cornstarch) dissolved in 2 tablespoons water; 2) instead of the broth used obtained by boiling a piece of kombu seaweed for about ten minutes.
Ingredients and dosing for 4 persons
- 400 g of tofu
- 200 g of leek (green part)
- 5 cm of carrot
- 8 dried mushrooms
- 5 cups of water
- 2 teaspoons of salt
- 1 teaspoon of soy sauce (shoyu)
- 2 teaspoons of olive oil
- Little of pepper