Miso soup with shiitake mushrooms and spicy tofu
- 2 liters filtered water
- 100 g fresh shiitake mushrooms
- 2 kombu sheets, sliced
- 5 g bonito flakes
- dashi stock (optionally)
- 3-4 tbsp white miso paste
- 1 tsp sesame seeds, roasted
- green onion, for garnish
- 1 block of extra firm tofu, pat-dry with tea towel, sliced into 1'x1' cubes
- 1 tbsp extra virgin olive oil
- 2 tbsp soy sauce or tamari
- 1.5 tbsp chili paste, I use Sriracha
- 1 tsp turmeric powder
- handful enoki mushrooms
- 4 eggs, soft boiled (1 egg per serve)
- soba noodles (100% buckwheat)
- Preheat oven to 200C.
- Place tofu into the bowl and gently mix together with all remaining ingredients. Make cure that all cubes are evenly covered with spices.
- Spread tofu cubes on the baking tray covered with baking paper.
- Bake 20 minutes. Halfway through flip cubes on the other side. If you have any remaining marinade you can spread it on the flipped side.
- Remove from the oven when tofu is crispy.
- Add mushrooms, bonito flakes and seaweed (you can replace them with dashi stock) to 2 liters of filtered water and bring to boil. Lower heat and simmer for 20 minutes.
- Optionally, after 20 minutes of simmering, you can drain stock to remove bonito flakes, mushrooms and seaweed. I recommend to leave if you like the texture and flavor.
- Add 3-4 tbsp of miso paste and stir. Simmer another 10 minutes.
- In the bowl place: soba noodles or soy noodles and add 2 ladles of miso soup (with shittake mushrooms). Garnish with seaweed sheets, enoki mushrooms, halved soft boil egg, roasted sesame seeds and green onion.Enjoy!