Almost Japanese Soup

1 comment

I would like to start the week by posting a recipe which led my week end. I was indeed forced to fall back on comfort food, because of a serious cystitis; I don’t know whether I did the right thing or not, but at least I feel better now. So, what’s better than a hot vegetable soup? Especially if prepared with some vaguely-oriental ingredients? 🙂

Ingredients:
1 small carrot
1 medium sized new potato
1 small leek
2 cherry tomatoes
1.5 oz (40 gr) of tofu
3 cups of water
1 teaspoon of lavander flavoured extra virgin olive oil
1 teaspoon of soy sauce
rice or noodles as preferred (ramen, udon, or soba)

Method:
Peel and roughly chop all the vegetables, cut the tofu into small cubes, and put everything in a pan with water. Let the soup cook for about a hour, adding the soy sauce to taste (this time I skipped it, as not to worsen my health condition). After 1 hour of cooking, you may decide to add either some flavored thai rice or japanese noodles (ramen, udor or soba), according to your taste. Finally, you can serve the soup in a bowl with a bit of oil on the top. Mine was  a lavander flavoured olive oil and it is the result of a special summer experiment.

Chef: Monica Redlocks from VeganBlog

  1. acorn 13 February 2012 at 06:02

    hope you feel better now. this soup is what you need in these winter days!



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