Tofu Soup And Green Leaves

Preparation:

Preparation: Dry the tofu for an hour leaving it wrapped in a cloth and cut it into pieces of 2 cm each. Soak the mushrooms for 30 minutes. In the meantime, cut the tofu into 1.5 cm squares, steam the leek and cut it into 2 cm pieces. Cut the carrot into small wheels and sprinkle with salt to soften it. Bring the water to the boil, pour in the sliced mushrooms, carrots, salt, pepper and tofu (gently so as not to break it). After a few minutes, when the tofu rises to the surface, add the leeks, soy sauce and oil, bring to the boil again and turn off. Variations: 1) you can thicken the soup slightly by adding - a few moments before turning off the heat - one or two teaspoons of arrowroot (or cornstarch) diluted in two tablespoons of water; 2) instead of water, use broth obtained by boiling a piece of kombu seaweed for about ten minutes.