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Vegetarian soup with shiitake mushrooms and tofu
This delicious and warming soup, bursting with umami flavor, offers a vegetarian version, making it a tasty and nutritious meal. The shiitake mushrooms in the soup enhance its distinctive flavor, while the addition of fresh herbs adds a refreshing aroma.
Ingredients
- 4 Shiitake mushrooms
- 2 tablespoons light soy sauce
- 150 gr Mie noodles, cooked
- 600 ml vegetable broth
- 40 g tofu, cut into small cubes
- 2 egg whites, beaten with a fork
- 1 teaspoon of potato flour
- 1 cm ginger, finely chopped
- a few sprigs of spring onions, cut into 1 cm pieces
- a few sprigs of fresh coriander, finely chopped
- pepper, to taste
A method of preparing
- Prepare the mushrooms according to the package directions. Drain and slice.
- Bring the broth to a boil over low heat. In a small bowl, combine the flour with 2 tablespoons of water and pour into the broth. Stir well to prevent lumps from forming. Add the soy sauce and season with pepper.
- Pour the egg whites into the gently simmering broth, stirring slowly and gently. Add the ginger, tofu, and mushrooms. Cook for 5 minutes.
- Place portions of the noodles in bowls and ladle the soup over them. Serve sprinkled with cilantro and scallions.
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