Vegetable and tofu miso

Babiche Martens

Tofu helps to make this simple soup a little more substantial and brings a unique texture. Fill a container with this soup and take it to work for lunch, or have as an afternoon snack when you get the munchies. Your co-workers will be envious.

Ingredients

1 Tbsp	Oil
1	Leek, sliced
1 Tbsp	Grated ginger
2	Carrots, cut into thin sticks
2 cloves	Garlic, sliced
2 tsp	Sesame oil
1 Ltr	Chicken stock (Main)
½ cup	Miso paste
1 Tbsp	Soy sauce
1 head	Broccoli
400 g	Firm tofu, cut into cubes (Main)
2	Spring onions, sliced
½ cup	Chopped coriander

Directions

1. Heat the oil in a large pot. Add the leek and cook for five minutes, until softened. Add the ginger, carrots and garlic then cook for a further two minutes.
2. Add the sesame oil, stock, miso and soy and bring to a simmer for five minutes.
3. Before serving, bring the soup to a boil. Add the broccoli, tofu, and one spring onion.
4. Spoon into bowls. Serve hot, garnished with spring onions and coriander.

More Asian recipes from Angela

• Vegetable tempura
• Ginger soy salmon on noodles