THICK VEGETABLE SOUP WITH TOFU

Ingredients :

• 225 g tofu.
• 100 g carrots.
• 150 g potatoes.
• 1 bamboo shoot, fresh or tinned.
• 8 fresh or dried shiitake mushrooms.
• 1 konnyaku (arum root).
• 2 tbs vegetable oil.
• 850 ml dashi.
• 5 tbs red miso.

Methods :

1. First drain the tofu, set a weight such as a chopping board or dinner plate on the tofu and set aside for 30 minutes to drain.
2. Prepare the vegetables, wash and peel the carrots and potatoes and cut into small chunks. Cut the bamboo shoot into pieces of the same size. Trim away the hard stems of the mushrooms and cut into quarters.
3. Cut the konnyaku into chunks with a tea spoon. Heat the vegetable oil in a frying pan, add the vegetables and saute over high heat, until lightly brown and evenly coated with oil.
4. Turn vegetables into a saucepan and ladle the dashi over them. Bring to boil. Squeeze the drained tofu through your fingers and into the soup. Ladle a little of the hot soup into a bowl and add the miso. Soften with a wire whisk.
5. Strain the miso into the soup . Reheat the soup until nearly boiling, but do not boil. Ladle the soup into warmed soup bowls and serve immediately.