Japanese lotus root and tofu soup
Sip into this mild and smooth tasting soup - a combo of lotus root, mushrooms and white tofu.
Imprimer cette page Recipe type:
StarterNumber of serving:
3 servingsPreparation time:
25 minutesCook time:
25 minutesReady in:
Cooking Units Converter
300g lotus root - remove skin and sliced into rings
1 small leek - sliced
200g dried black mushrooms - soaked to soften and sliced
1 piece white tofu - cubed into medium size pieces
Spring onions for garnishing
For the soup base
1/2 liter water
2 tbsp dashi powder
2 tbsp mirin
3 tbsp sake
1 tsp sugar
Salt and white pepper for taste
(Note: If for whatever reason you feel like omitting dashi, mirin and sake, use vegetable stock)
Step 1: Simmer lotus root with water till soft.
Add the rest of the ingredients except tofu and leeks.
Stir all in and when soup is heated through, add tofu and leeks.
Stir again and just after 2-3 mins, remove from heat.
Garnish with spring onions before serving.