Japan has nice clean and vegan food, so I love to make you some Japanese inspired tamari or soy broth for a noodlesoup. The all time favorite of my daughter that we eat weekly. The vegetables can easily adjusted to every season.
- 2 dry shitake mushrooms
- 1 piece of kombu about 10cm/4 inches
- 4 cups of water
- 5-6 tablespoons of tamari or soy sauce
- 1 piece of fresh ginger the size of a thumb, grated
- 1/4 cup thinly sliced scallions
- 1 piece of tofu in dices
- 1 piece of roasted nori cut in slivers
- Cooked and drained noodles
- Some veg like cooked romanesco, jullienned carrots or daikon (radish)
Soak the two mushrooms for about 10-20 minutes in some water. Drain and cut stems and discard them. Put these with the kombu and soaking water with the 4 cups of water. Bring to a boil and leave to boil for about 4 minutes. Remove kombu and shitake and keep this for another recipe. Put the tofu in the water and boil untill they come up to the surface. Don’t over boil the tofu, if so it will become all rubbery and hard. Put in the tamari or soy sauce, leave to simmer on a soft fire for about 2-3 minutes. You can add more tamari if you want a saltier version. Take the broth off the fire and squeeze the grated ginger so that it’s juice will fall in the broth and you keep the dry ginger in your hands. Prepare a bowl with some cooked noodles, (cooked) veggies and add the hot broth with the tofu and garnish with scallions and dry nori. That’s it!