Tofu Soup Recipe With Wakame Seaweed - cooking recipe

Ingredients

1 stalk leek
750 ml chicken soup base
60 g carrots
3 fresh shiitake mushrooms
5 g wakame seaweed
1 silken tofu
1 tablespoon spring onion
2 teaspoons sesame oil
1 teaspoon salt
1 tablespoon light soy sauce

Preparation

Wash the leek and slice it thinly at an angle, creating a more interesting shape.
Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape.
Soak, wask and slice the mushrooms.
Soak the wakame seaweed in water for a few minutes. Drain.
Remove tofu carefully from the box. Cut into small cubes.
Bring the soup stock to a boil in a pot.
Add the leek, carrot and shiitake mushrooms.
Bring soup back to a boil and simmer for 2 minutes.
Add the wakame seaweed and tofu cubes.
Stir in the salt and cook for 2-3 minutes.
Remove from heat.
Add the sesame oil and spring onions.
Serve.