Breakfast is Served by Laura Ascari & Elisa Paganelli

Author:Laura Ascari & Elisa Paganelli
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-01-28T05:00:00+00:00

2 carrots

1 mooli (daikon)

2.5cm (1 inch) piece of fresh root ginger

1 leek

1 dried wakame leaf

800ml (27fl oz) water

50g (1¾oz) miso powder

200g (7oz) firm tofu, diced

Serves 5–6

Preparation time: 15 minutes

Cooking time: 30 minutes

Peel all the vegetables and chop finely. Let the wakame leaf soak in a little cold water for a few minutes until softened. Drain and cut it into small strips, then add to the vegetables in a saucepan. Pour over the measured water, making sure the vegetables are covered, bring to a simmer and cook for about 20 minutes.

Use a few spoonfuls of the cooking water from the vegetables to dissolve the miso in a small bowl. Add the dissolved miso to the vegetables and cook for a further 5 minutes until the vegetables are cooked. Just before serving, add the tofu. You could serve the soup with a small bowl of steamed basmati rice.

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