|250 g||Mie noodles, vegan|
|1/2 Bund||Spring onions)|
|14 g||Shiitake mushroom (s), dried|
|1400 ml||vegetable stock|
|2 tbsp||soy sauce|
|1 tbsp||Miso paste, bright|
|1 teaspoon||ginger powder|
|2 tbsp||Sesame oil for frying|
|For the vegetables:|
|2||Pak Choi (Baby Pak Choi)|
|2 tbsp||Miso paste, dark|
|2 tbsp||maple syrup|
|2 tbsp||Rice wine vinegar|
|1 tbsp||soy sauce|
|2 tbsp||vegetable oil|
|1 teaspoon||food starch|
|1 shot||soy sauce|
|1 tbsp||sesame oil|
Working time: approx. 20 min. / Cooking / baking time: approx. 1 hr. 30 min. / Level of difficulty: normal / calories p. P .: not specified
Halve the onion and cut into strips, finely chop the garlic. Slice the spring onions and set the green part aside.
Heat the sesame oil in a large saucepan and fry the onions for 6 minutes. Add the white part of the spring onions, the garlic and the ground ginger and sauté for 2 minutes. Deglaze the onions with 200 ml broth and dissolve the leftovers on the bottom of the pot with a wooden spoon. Add the remaining broth, the soy sauce and the dried mushrooms and stir. Bring the soup to a boil, then simmer over low heat and lid for 1 – 2 hours. The longer the soup is simmering, the more intense the taste becomes. Season the broth with soy sauce and add the miso paste. Finally, add the Mie noodles to the soup and cook in the soup until they reach the desired firmness.
Preheat the oven to 220 ° C. Halve the pak choi, cut the carrots into bite-sized pieces. Mix the remaining ingredients to a sauce. Brush the Pak Choi with the sauce on the cut surface. Pivot the carrot pieces in the remaining sauce and place on the baking tray. Cook the carrots in the oven for 30 – 40 minutes. In the last 10 minutes lay the Pak Choi with the cut surface up on the plate and bake.
Dice the tofu and mix with 1 tsp of starch. Heat the vegetable oil in a frying pan and fry the tofu crisply for 10 minutes in plenty of oil. Finally, deglaze with a dash of soy sauce.
Distribute the soup on trays. Spread the tofu, pak choi and carrots on the pasta and garnish with the green portion of the spring onions.