Organic ingredients for 4 people:
- 4 tbsp chickpea miso
- 4 tbsp Viennese seasoning
- 800 ml water
- 4 tsp (level) cornstarch
- 3 pcs. carrots
- 2 pcs. spring onions
- 150 g tofu – e.g. Mühlviertler Bohnenkas
- As required: wakame seaweed, mushrooms, udon noodles, radish, bean sprouts, zucchini, ...
PREPARATION:
Cut spring onions and carrots into fine rings and tofu into small cubes.
Stir starch into cold water and bring to a boil. Attention: Starch tends to clump in warm water, so be sure to stir it into cold water to avoid lumps forming. The starch is used to give the miso soup a pleasant, creamy consistency.
Chickpea miso and Viennese spice add and stir in well. Then cook the desired vegetables in the soup until al dente.
Add tofu and spring onions 3 minutes before the end of cooking time. Taste the soup and add water, miso or salt as needed. If desired, the tofu can be sautéed before adding.
Our tip: If you want to cook miso soup with an environmentally friendly CO ² footprint, we recommend Mühlviertler Bohnenkas from Ackerlhof. This is made from Austrian soybeans from organic farming.
Conventional tofu can be given a hearty flavor with Tyrolean seasoning. Simply let it steep in Tyrolean wort after cutting.
For extra spice, grab the Mühlviertler Bohnenkas in the juice. This one is already included Viennese seasoning , lemon, ginger, sesame oil and turmeric. If you only have regular tofu at hand: simply let the tofu steep in Tyrolean seasoning after cutting.
