Asian “miso soup” with seaweed
If you’re a fan of Japanese flavours, this soup will definitely stimulate your taste buds! Similar to miso soup, but completely soy and tofu free, this light soup combines delicious seaweed, coconut sauce, mushrooms and an abundance of herbs. The result is a truly delicious soup that can be enjoyed on its own as a light meal, as a starter or side dish, or even as a base for a soup, such as ramen.
Servings: For two
Preparation time: 45 minutes
Difficulty: Easy
You will need:
- 12 g dried kelp or kombu (large leaves, flakes are not suitable)
- 800 ml of water
- 155 g brown champignons
- 50 g leek
- 2 teaspoons coconut sauce
- a dash of lime juice (to taste)
- additional salt and pepper (to taste), if desired
- sesame seeds (optional, for serving)
How to make soup?
Pour the water into the pot, add the dried kelp or kombu and bring to the boil. Then lower the heat and simmer on low heat under the lid for 30 minutes. Remove the seaweed leaves from the broth (they are all useful, including the flavour boiled into the broth) and add the sliced champignons and chopped leeks to the broth. Simmer until the mushrooms are cooked. Season to taste. Serve with sesame seeds and leeks if desired. Enjoy as an appetizer or light soup.
