- 4 small leeks
- 1 teaspoon extra-virgin olive oil
- 2 onions, thinly sliced and cut into half-moon strips
- 2 carrots, matchstick sliced
- 6 cups water
- 4 shiitake mushroom caps, thinly sliced
- 2 ounces firm tofu, cut into 1?2-inch cubes
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 2 tablespoons brown rice miso paste
- crumbled wakame sea vegetable
- coarsely chopped watercress or arugula leaves
- Trim the roots off the leeks. Slice off and discard the tough green leaves from the tops of the leeks. Wash the remaining white and light green portions thoroughly in cold water. Make sure to rinse in between the layers, removing any sand. Shake dry and slice thinly.
- Heat the oil in a large pot and sauté the leeks, onions, and carrots until the vegetables are soft. Add enough water to cover the vegetables and bring to a boil. Add the shiitakes, tofu cubes, grated ginger, and salt. Add more water for a thinner consistency. Reduce heat and simmer, covered, for 25 minutes.
- In a bowl, dissolve the miso in 1/2 cup of the hot broth and add to the pot just before serving. Garnish each bowl with wakame and watercress or arugula.
Replace the tofu with freshly baked white fish, such as cod.
Preparation: 15 minutes
Cooking Time: 30 minutes