Tofu Soup Recipe With Wakame Seaweed

• 1 stalk leek
• 750 ml chicken soup base
• 60 g carrots
• 3 fresh shiitake mushrooms
• 5 g wakame seaweed
• 1 silken tofu
• 1 tablespoon spring onion
• 2 teaspoons sesame oil
• 1 teaspoon salt
• 1 tablespoon light soy sauce

1. Wash the leek and slice it thinly at an angle, creating a more interesting shape.
2. Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape.
3. Soak, wask and slice the mushrooms.
4. Soak the wakame seaweed in water for a few minutes. Drain.
5. Remove tofu carefully from the box. Cut into small cubes.
6. Bring the soup stock to a boil in a pot.
7. Add the leek, carrot and shiitake mushrooms.
8. Bring soup back to a boil and simmer for 2 minutes.
9. Add the wakame seaweed and tofu cubes.
10. Stir in the salt and cook for 2-3 minutes.
11. Remove from heat.
12. Add the sesame oil and spring onions.
13. Serve.

leek, chicken soup base, carrots, shiitake mushrooms, silken, spring onion, sesame oil, salt, soy sauce

Taken from www.food.com/recipe/tofu-soup-recipe-with-wakame-seaweed-455424 (may not work)