Miso soup with tofu and greens

Name: Miso soup with tofu and greens
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.5 Vegetable stock cubes, made up with 1 litre hot water; 100 g Mushrooms, thinly sliced; 5 g Fresh ginger, thinly sliced; 200 g Firm tofu, cut into small cubes; 150 g Pak choi, sliced; 70 g White miso paste; 2 Spring onions, finely sliced; 10 ml Tamari, to taste

A light Japanese broth that comes together in ten minutes: savoury miso with soft cubes of tofu, mushrooms, pak choi and spring onion. A gentle, warming start to an Asian-inspired meal.

Ingredients

0.5 Vegetable stock cubes, made up with 1 litre hot water
100 g Mushrooms, thinly sliced
5 g Fresh ginger, thinly sliced
200 g Firm tofu, cut into small cubes
150 g Pak choi, sliced
70 g White miso paste
2 Spring onions, finely sliced
10 ml Tamari, to taste

Method

Bring the stock to a simmer with the mushrooms and ginger and cook for 5 minutes.
Add the tofu and pak choi and simmer for 2 minutes until the greens wilt.
Take off the heat. Mix the miso with a ladle of the hot broth until smooth, then stir it back in (don't boil it again). Taste, add tamari if needed and serve topped with spring onions.