For a taste of Japan, use Dragonfly’s Tofu to make a delicious Miso Soup with leek and shiitake mushrooms.

Miso Soup with Tofu, Lotus, Leek & Shitake

Yields2 Servings

 750 ml Vegetable stock
 3 tsp Miso paste
 1 tbsp Tamari sauce
 1 Carrot, peeled and cut in the julienne strips
 1 Red chilli, finely sliced and deseeded
 100 g Shiitake mushrooms, sliced
 ½ Leek, finely sliced
 300 g Dragonfly Smoked Tofu, cut into cubes

Ingredients

 750 ml Vegetable stock
 3 tsp Miso paste
 1 tbsp Tamari sauce
 1 Carrot, peeled and cut in the julienne strips
 1 Red chilli, finely sliced and deseeded
 100 g Shiitake mushrooms, sliced
 ½ Leek, finely sliced
 300 g Dragonfly Smoked Tofu, cut into cubes

Directions

1

Place the stock into a saucepan, stir in the miso paste and tamari and bring to the boil.

2

Add the remaining ingredients except the tofu and simmer for 5 minutes.

3

Add the tofu and let it stand for a few minutes before serving into warm bowls

Miso Soup with Tofu, Lotus, Leek & Shitake