Asian Vegetable and Tofu Soup

Ingredients:

• 3 cups of shitake mushrooms, chopped
• 1 lime, squeezed
• 1 cup of water
• 4 cups of vegetable stock
• 1 tsp of soy sauce
• 1 tsp of fish sauce
• 3 cups of broccoli flourettes
• 3 tbsp of sesame oil
• 1 cup of fresh ginger, grated
• 2 carrots, peeled and grated
• 2 cups of cooked rice
• 1 pack of tofu, cubed
• 1 tsp of crushed red pepper flakes
• 2 tbsp of crush lemon grass
• 1 clove of garlic, chopped

Directions:

1. Sautee the lemon grass, carrots, lime, red pepper flakes, broccoli, garlic, ginger, fish and soy sauces in the sesame oil for 5 minutes.
2. Add the water and vegetable stock and bring to a boil.
3. Add the shitake mushrooms, tofu and rice and reduce the heat.
4. Simmer for another 35 minutes before serving.

Serves: 4 persons

 

 

 

Spinach Miso Soup

Ingredients:

• 4 cups of boiling water
• 3 tbsp of miso paste
• 4 cups of baby spinach
• 1 pack of tofu, cubed
• 1 scallion, sliced thinly
• 1 drop of Tabasco sauce
• 1 tsp of sesame oil

Directions:

1. Add the miso paste to the boiling water.
2. Simmer for 5 minutes.
3. Reduce the heat and add the remaining ingredients.
4. Simmer for another 10 minutes.
5. Serve immediately

Serves: 4 persons