A chunky soup made with potatoes, leek and seaweed stock, with an added umami shot of miso and white wine to make it even more delicious.
Hola!
Today I bring you a vegan version of a chunky soup typical from the Basque Country, called porrusalda. It is made with potatoes, leek and seaweed stock, and I have added an umami shot of miso and white wine to make it even more delicious.
PLANT POWER, MAKE UP!
The original recipe is made with cod, so I replaced that with tofu and I used seaweed stock to give it that fishy flavour.
VEGAN PORRUSALDA
Serves: 3-4 people
Prep: 15 minutes
Cook: 30 minutes
INGREDIENTS
1 onion, chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
200g tofu, in chunks
2 leeks, white part sliced in big chunks
2 tbsp. dried seaweed (I used wakame)
2 potatoes, peeled and snapped into pieces
1.5L veg stock (6 cups)
1/2 cup white wine
1 tbsp. miso paste
INSTRUCTIONS
- Fry the onion with a bit of olive oil and season with salt and pepper. When softened, add the garlic, carrots and tofu, and sauté until golden.
- Add the leeks, seaweed and potatoes, and cook for another couple of minutes.
- Add the stock and simmer for 15 minutes or until the potatoes are soft. Add the wine and cook for another couple it minutes. Lastly, add the miso, stir to combine and remove from the heat.
Serve immediately or keep in the fridge for up to 5 days.
Bon profit!