Miso soup with crispy smoked tofu
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 litre vegetable stock
- 10g dried shiitake mushrooms
- 2 tbsp white miso paste
- a thumb-sized piece ginger, shredded
- 1 clove garlic, bashed
- 100g smoked tofu, drained and cubed
- 2 tsp sesame oil
- 100g kale
- 170g exotic mushroom mix
- 2 tsp sesame seed
- 4 nori snack sheets, shredded
Method
- STEP 1
Gently heat the stock, dried mushrooms, miso, ginger and garlic in a pan. Simmer for 5 minutes.
- STEP 2
Heat a frying pan over a medium heat. Toss the tofu and sesame oil, season, and fry for 4-5 minutes until crisp.
- STEP 3
Add the kale and mushroom mix to the simmering broth and heat for 2-3 minutes until cooked.
- STEP 4
Discard the garlic, spoon into deep bowls, garnish with sesame seeds, nori and the crispy smoked tofu.
