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. ---------------------------------------------------------------------------
Nutrition
Ingredients
