Miso soup with tofu

04627 MISO SOUP with TOFU INGREDIENTS for 4 PEOPLE 1 onion, 2 carrots, a couple of leaves of cabbage, turnip, 1 1 stalk of celery, 1 leek, 5 cups water, 2 tablespoons miso, parsley, 3 cm of kombu, 4 slices of dried tofu, v.

oil olive oil.

The miso is a fermented dough thick and soy protein, wheat, rice, barley with spicy taste.

N? there are several types: red, Brown, beige, yellow, white.

It is used in soups, marinades, sauces, and gravies.

AND? at the base of Japanese cuisine.

Clean PROCESS vegetables, thinly sliced onion, cut the turnip and carrots into small pieces (you can cut them in various ways, as more v? inspires: into chunks, slices, to match), chopped stalks of celery and you blast everything in a pot just oiled for just over 5 minutes.

Add then the alga previously washed, softened and cut into small pieces, water and bring to a boil once covered with a lid; When boiling lower the heat and continue cooking over low heat for a quarter of an hour.

Meanwhile softened tofu in cold water for about ten minutes, and add it to finely spezzatelo soup, leaving still boil ten minutes.

When vegetables are cooked, but still quite al dente, add the miso dissolved in a little cooking broth and, after about a minute, turn off the heat, add the chopped parsley and let stand about 10 minutes before you bring to the table.