Vegetable soup with smoked tofu

In this pot, we cook a variety of seasonal vegetables that we have on hand or exactly the ones we have chosen for you in our recipe. But it is the smoked tofu that makes the final seal in rounding off all the dimensions of flavours. 

INGREDIENTS

Smoked tofu 

Tamari soy sauce

Rice noodles

Shiitake mushrooms

Parsley

Ginger

Garlic

Tomato sauce

Fennel seeds

Salt

Pepper

Carrots

Brussels sprouts

Young spinach

Fresh young onions

Fresh red hot peppers

Roasted hazelnuts

METHOD

We have prepared a real umami soup base to which we have added a rich selection of seasonal vegetables, shiitake mushrooms for extra flavour and rice noodles. We suggest not using any extra oil to make this soup, as it makes it lighter.

1. For the soup base, in a blender, combine two cloves of garlic, an inch of fresh ginger, Tamari soy sauce, 2 tablespoons of tomato paste, aniseed and pepper. Add the water and blend in the stock base.

2. Steam the carrots, shiitake mushrooms and brussels sprouts. Cook the carrots and shiitake mushrooms for 4 min, and cook more delicate vegetables such as spinach or young brussels sprouts for a maximum of 2 min to preserve the nutritional value of the vegetables.

3. For freshness and flavour, add freshly chopped young onions and finely chopped fresh red hot peppers and parsley to the steamed vegetables. For crunchiness, add roasted and chopped hazelnuts.

4. Add to the soup the pre-cooked rice noodles and the sliced Grashka smoked tofu, which does not need any further processing but can be fried if desired.

Bon appetit!

Martin

P.S.

The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.

Ceramics: @tri_lukne

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