Miso soup with tofu and spring onion

Vegan Fermented Food

‘Miso paste is made by fermenting soyabeans with salt and koji, a type of fungus. As well as boosting friendly bacteria in the gut, miso is associated the other health benefits including lower blood pressure and protection against some cancers.’- (Dr Sarah Schenker, dietitian)

Ingredients

• 300 g tofu, diced 
• 2 tsp soy sauce 
• 1.5 litres water or vegetable stock 
• 6 tbsp brown miso paste  
• A thumb-sized piece of fresh root ginger, peeled and finely grated 
• 4 spring onions, finely sliced 
• 10 mushrooms, quartered  
• 2 carrots, peeled, finely sliced or julienned 
• 2 heads baby bok choy, chopped in half lengthways  
• 4 tsp sesame seeds 

Instructions

1. Place the diced tofu in a bowl and add the soy sauce, toss to coat.

2. Pour the water or stock into a large saucepan and bring back to the boil. Stir in the miso paste.

3. Add the spring onions, mushrooms, carrots and bok choy and simmer gently for around 5 minutes until tender.

4. Add the tofu for the last minute.

5. Serve with a sprinkle of sesame seeds.

 

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