Name: Miso soup with tofu and spring onion
Yield: 4
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

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)

Servings: 4

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

Place the diced tofu in a bowl and add the soy sauce, toss to coat.
Pour the water or stock into a large saucepan and bring back to the boil. Stir in the miso paste.
Add the spring onions, mushrooms, carrots and bok choy and simmer gently for around 5 minutes until tender.
Add the tofu for the last minute.
Serve with a sprinkle of sesame seeds.