Miso soup recipe with lotus root, leek and tofu

This is a hearty miso soup recipe with red miso and dashi stock. The leek, lotus root slices, mushrooms and silken tofu made it a great winter soup.

Imagine digging into this big pot of steamy goodness with the winter winds howling outside.

Ingredients
4 cups dashi or chicken broth
1 large leek thinly sliced
1 carrot, thinly sliced
5 dried shiitake mushrooms
16 thin slices lotus root
1/4 pound tofu
2-3 tbsp red miso
2 green onions, thinly sliced

Directions

1. Bring the dashi or chicken broth to a boil in a pot
2. Soak the dried shiitake mushrooms in warm water for 30 minutes
3. Drain, remove the stems and slice thinly
4. Slice the leek and carrot into thin slices
5. Add the leek, carrot, mushrooms and lotus root slices to the broth and simmer for about 3 minutes
6. Cut the tofu into small bite-sized cubes
7. Add the tofu to the simmering broth
8. Dissolve the miso paste using a few spoonful of the broth
9. Add the miso liquid to the broth
10. Remove from heat and serve with the green onions as garnish

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Recipe source: <a href="http://www.homemade-chinese-soups.com/miso-soup-recipe-02.html">Miso soup with leeks, lotus root and tofu</a>