Lenten miso soup

6 servings

15 minutes

Recipe from the restaurant "Klevo", chef Sergey Timofeev.

Energy value per serving

• Calories: 614.4
• Proteins: 22.5g
• Fats: 2.6g
• Carbohydrates: 137.4g

Ingredients

• Wakame seaweed: 20 g
• Shiitake mushrooms: 120 g
• Dried wood mushrooms: 120 g
• Tofu: 100 g
• Enoki mushrooms: 60 g
• Sesame oil: 8 ml
• Green onions: 8 g
• Rice: 400 g
• Dashi broth: 1.4 l

Cooking steps

1. Pour the broth into the saucepan.

2. Set to medium heat.

3. Once it boils, add seaweed to the broth.

   Required ingredients:

   • Wakame seaweed: 20 g

4. Next, send the wood mushrooms.

   Required ingredients:

   • Dried wood mushrooms: 120 g

5. Leave the soup to boil for 2 minutes.

6. Meanwhile, boil the rice until cooked.

   Required ingredients:

   • Rice: 400 g

7. Cut the tofu into cubes.

   Required ingredients:

   • Tofu: 100 g

8. Wash the enoki mushrooms and chop them randomly.

   Required ingredients:

   • Enoki mushrooms: 60 g

9. Place tofu, shiitake, and enoki on the serving plate.

   Required ingredients:

   • Tofu: 100 g
   • Shiitake mushrooms: 120 g
   • Enoki mushrooms: 60 g

10. Pour the mixture with broth from the saucepan.

    Required ingredients:

    • Dashi broth: 1.4 l

11. Add a drop of sesame oil to each plate. Sprinkle with finely chopped onion on top.

    Required ingredients:

    • Sesame oil: 8 ml
    • Green onions: 8 g

12. Serve the ready soup accompanied by boiled rice.