Miso soup with mushrooms and tofu

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  • Water: 4 cup
  • Soy sauce: 1 tablespoon
  • Fresh ginger: 4 pieces (3 mm each)
  • Miso white: 2 tablespoons
  • Shitake mushrooms, sliced: 75 g
  • Leeks babies, sliced: 2
  • Tofu (firm): 100 g (cut into cubes of about 1cm)


1. Put water, soy sauce and ginger in a saucepan over low heat, let it bubble for 6 minutes. Add the mushrooms, leeks babies and tofu. Cook for 6 minutes or until the mushrooms are soft and extinguish the fire.

2. Remove a bit of the liquid and place in a bowl. Add the miso and mix with the back of a spoon to dissolve as well. Re-add the liquid to the soup, stir well and serve.

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