Miso Soup with Tofu
(1)
25 minutes
A shortcut method for a healthy and filling Japanese-style soup, full to the brim with healthy green veggies. Makes one large bowl.
Melanie Booth
2 people made this
Ingredients
Serves: 1
- 1 cup (250ml) vegetable stock
- 1 teaspoon white miso
- 1 teaspoon sesame oil
- 30g asparagus, chopped finely
- 35g snow peas, finely sliced
- 70g plain firm tofu, chopped into small cubes
- 1 teaspoon mirin
- 1 teaspoon soy sauce
- 1 teaspoon water
- 60g spinach
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Have the water, soy sauce and mirin all measured into a glass so they can be added quickly together to the wok. Dissolve the miso into the vegetable stock. Keep aside ready to be added later.
- Heat the oil in a wok. Stir fry asparagus and snow peas for 2 minutes.
- Add tofu, mirin, soy sauce and water, stir fry for a further minute.
- Add stock, miso and spinach. Cook for 2-3 minutes, or until the spinach has wilted. Pour into a bowl. Enjoy!
