Servings size:  5 pax

Cuisines Tags: Vegan, vegan soup, miso soup

Ingredients:

• 150-200g sweet potato
• 1 green onion (scallion)
• 1/4 pack of shimeji mushroom
• 1 fried tofu (without oil)
• 60g miso
• 10g dashi powder
• An appropriate amount of oil

Instructions:

1. Cut green onions into slices about 5mm thick and cut sweet potatoes into slices about 8mm thick. Roughly chop fried tofu and shimeji mushroom.
2. Heat the oil in a large saucepan over medium heat. Stir fry shimeji mushroom,  green onions and sweet potatoes, stirring, until slightly softened.
3. Pour in 2 cups of water and add dashi powder and then bring to a boil over high heat.
4. Add 1 cup of water into miso paste and stir until miso is completely dissolved.
5. Once the soup is boiled and the vegetables are tender, add fried tofu and turn off the heat.
6. Add miso and simmer for 1 minute.
7. To serve, garnish with finely chopped green onion and sesame seeds if desired.

Recipe By: Cooking School Lima Certified Lecturer Yuko Sakurai

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