Miso Shiitake Soup with Tofu and Rice Noodles

A clear, flavorful broth made with ginger, shiitake and miso, with crispy tofu, rice noodles and fresh pak choi. A light dish that gets on the table in 30 minutes.

By yumbelo-Küche · 4 servings · 30 minutes

Ingredients

• 1.5 l Water
• 20 g Ginger, fresh
• 2 Stück Garlic cloves
• 150 g Shiitake mushrooms, fresh
• 3 EL Soy sauce
• 3 EL Light miso paste
• 250 g Firm tofu
• 200 g Rice noodles
• 2 Stück Pak choi
• 3 Stück Spring onions
• 1 Stück Carrot
• 1 Stück Lime
• 1 EL Cooking oil
• 1 Bund Coriander

Method

1. Peel the ginger and slice thinly, finely chop the garlic. Clean the shiitake and slice them.
2. Pat the tofu dry and cut into cubes. Heat oil in a large pan and fry the tofu until golden brown all over. Remove from the pan.
3. Bring the water to a boil in a large pot with the ginger, garlic and shiitake and simmer over medium heat for 10 minutes.
4. Reduce the heat. Stir the miso paste smooth in a ladle of broth, return it to the pot and season with the soy sauce. Do not let it boil again so the miso keeps its aroma.
5. Cut the carrot into thin matchsticks. Clean the pak choi, separate the leaves and stems and slice into strips. Cut the spring onions into rings.
6. Cook the rice noodles in boiling water according to the package instructions, drain and divide among four bowls.
7. Add the carrot and pak choi stems to the broth and cook for 2 minutes, then add the leaves and let them wilt briefly.
8. Pour the hot broth over the noodles. Top with tofu, spring onions and coriander and serve with a squeeze of lime.