6-8 dried chillies, soaked in hot water for 30 minutes
6 garlic cloves, chopped
½ tsp salt
1 stalk lemongrass, finely chopped
2 shallots, chopped
4 cups vegetable stock
2 tbsp tamari
½ bunch silverbeet, chopped
1 carrot, chopped
½ cup mushrooms, sliced
125g firm tofu, chopped into chunks
1 fennel bulb, thinly sliced
½ cup mint, chopped
½ cup parsley, chopped
1 tbsp oil
To make the paste add the garlic and salt to a mortar, pound with pestle. Add lemongrass, chillies, shallots and miso crushing after each addition to make a thick paste.
Heat the oil in a large pan and add the chili paste, cook over a medium heat for 3-4 minutes, stirring occasionally to prevent it sticking. Add vegetable stock and soy sauce, bring to the boil. Add carrots, fennel and mushrooms and cook at a simmer for 5 minutes, add silverbeet and tofu and continue to simmer for 10 minutes. Add mint and parsley and allow to wilt for 1-2 minutes then serve.
*Depending on the chillies you use this can be a very fiery soup so either use less chillies or add some coconut milk at the end to dilute some of the heat if required.
By Georgina White – Simply Sumptuous Foods