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Le Chaudron recipe
Soupe miso légumes
Vegetable miso soup
⏱ 20 minServes 2Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2 tbspwhite miso paste
1 L (4¼ cups)water
100 g (3½ oz)silken tofu
60 g (2 oz)shiitake mushrooms
1 leafnori
2scallions
1 tspsesame oil
1 tspsesame seeds
- 2 tbsp white miso paste
- 1 L (4¼ cups) water
- 100 g (3½ oz) silken tofu
- 60 g (2 oz) shiitake mushrooms
- 1 leaf nori
- 2 scallions
- 1 tsp sesame oil
- 1 tsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the water to a simmer in a medium saucepan (never a full boil).
- Thinly slice the shiitake, add to the water and simmer gently for 5 minutes.
- Meanwhile, very gently cut the silken tofu into 1 cm (½ in) cubes. Slice the scallions.
- Snip the nori into 1 cm (½ in) strips with scissors.
- Take the pan off the heat (miso shouldn't boil) and scoop out a ladle of broth.
- Whisk the miso into the ladle of broth in a small bowl until smooth.
- Stir it back into the pan off the heat. Add the tofu, nori and half the scallions.
- Divide between 2 bowls, drizzle with sesame oil, sprinkle with the rest of the scallions and the sesame seeds, and serve right away.
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