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1 leek, 1 celery, 1 carrot, 4 shiitake (dried Japanese mushrooms), 4 tablespoons of shoyu, a pinch of fresh ginger, 100g of tofu, 2 tablespoons of quinoa, a piece of wakame, cut into strips. Optional: a handful of sprouted seeds
Cook the shiitake gently in water for 15 minutes. In the meantime, peel, wash and chop the leek, celery and carrot. Take the shiitake out of the water (keeping the water) and place the chopped vegetables into the same water. Also add the quinoa, shoyu, ginger and vegetable stock. Continue to cook. Remove the shiitake stalks, chop them up and add them to the stock. When the vegetables are tender, add the tofu cut into small cubes and the wakame. Leave to simmer for a few minutes.
Lima tip: add a handful of fresh sprouted seeds just before serving.
