Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 1000 mlwater
- 6 gdried kombu
- 10 gdried shiitake mushrooms
- 120 gcarrot, cut into thin half-moons
- 250 gfirm tofu, drained and cubed
- 5 gdried wakame
- 60 ggluten-free vegan rice miso without added dashi
- 2 eachscallions, thinly sliced
Make it
- Put the kombu and dried shiitake in the measured water and leave to soak for 20 minutes. Lift out the softened mushrooms, remove their tough stems and slice the caps.
- Warm the soaking water and kombu over medium-low heat for about 8 minutes. Remove the kombu just before the water boils, then add the sliced mushrooms and carrot.
- Simmer gently for 7–8 minutes until the carrot is tender. Add the tofu and wakame and simmer for 2–3 minutes, until the tofu is heated and the seaweed has opened.
- Turn off the heat. Whisk the miso with a ladleful of hot broth in a small bowl, then stir it back into the pan. Divide into bowls and add the scallions.
Ingredients, recipe context & sources
Ingredient flags: Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.