1-1/2
tablespoons corn oil
1-1/2 small leeks, finely sliced
1 cob (preferably sweet) corn, kernels cut off
3-1/2 teaspoons wakame flakes, soaked in water to cover (see note)
6 ounces tofu, cut into small cubes
2 tablespoons (preferably brown rice-gen mai) miso (see note)
4 cups vegetable stock
1 tablespoon rice vinegar
1 teaspoon fish sauce, optional (see note)
4 teaspoons finely chopped parsley or chives
Heat
a pan over medium flame. Add oil. Sauté leeks until soft. Stir in the
corn kernels.
Drain
the wakame; add soaking liquid to stock. Add the wakame and tofu to
the pan; cook 5 minutes, stirring.
In
a small bowl, mix the miso with 1/4 cup of the stock. Add this mixture
to the pan along with the vinegar. Simmer for 20 minutes; do not boil. |
