Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Heat a wok or heavy soup pot on high heat for 30 seconds.
Add the oil and swirl to coat.
Add garlic, leeks, carrots and lower to a simmer and cook, covered for 10 minutes.
Stir occasionally.
Uncover wok, increase heat to high and add spinach and water chestnuts.
Stir-fry for 2 minutes.
Lower heat to medium.
Add warmed stock, tamari and rice vinegar.
Season to taste.
Heat through but do not boil.
Serve immediately, garnished with tofu strips.
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