This light soup is made with vegetable broth, chili, tofu and green onions. It is served with fresh cilantro, but if you don't like it, then parsley will do. This soup is a good option for those who follow the figure.
It is necessary
- For four servings:
- - 230 g bok choy salad;
- - 200 g of tofu cheese;
- - 60 g of miso paste;
- - a bunch of green onions;
- - 1 dried chili and 1 fresh;
- - 1, 2 liters of vegetable broth;
- - 50 ml of soy sauce;
- - 3 slices of fresh ginger;
- - 2 stars of anise;
- - fresh cilantro.
Instructions
Step 1
Cut off the feathers from the green onions, finely chop the white base diagonally. Cut the green feathers separately, place in a bowl. Place the ginger, cilantro stalks, star anise and dried chili in a large saucepan and cover with vegetable stock. Bring to a boil, reduce heat to low, simmer for 10 minutes. Then strain the broth.
Step 2
Pour the pure broth back into the pot, add chopped green onions, bok choy salad and tofu cheese, cook for 2 minutes.
Step 3
Mix 3 tbsp separately. tablespoons of miso paste (buy red paste) with 3 tablespoons of soup, stir, pour into a saucepan. Add it to miso paste as needed. Pour in soy sauce, stir.
Step 4
Finely chop the cilantro leaves, add to the saucepan for the soup. Add the white part of the onion, stir, cook for a couple of minutes.
Step 5
Pour the prepared soup with green onions and cheese into bowls, put fresh cilantro sprigs in each, add chopped fresh chili. Serve hot.
