Sometimes in winter you need a recipe that ticks both the healthy and comforting boxes. This bowl full of simmered vegetables is not only warming and invigorating, but tastes incredibly healthy. I think it has something to do with the soy and ginger broth, which to me always feels a bit medicinal, but in a good way.
If you can’t find fresh shiitake mushrooms, use dried–they just need to be soaked in hot water for 10 minutes to soften them. Add the soaking liquid to the broth for an extra flavour kick.
Drain the water from the tofu, then sit the tofu block on a few pieces of paper towel to absorb any extra liquid.
Meanwhile, put the soy sauce, sesame oil, rice wine, mirin, star anise, garlic and ginger in a large saucepan. Add the mushrooms, daikon and pumpkin, then pour in
Cut the tofu into 2 cm (¾ inch) cubes and divide between two large bowls. Spoon the vegetables and broth over the top and garnish with the fried shallots.
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