Becky Johnson

Miso broth with spring onions and tofu

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Tofu Cookbook
The Tofu Cookbook

By Becky Johnson

Published 2017

  • About

The Japanese eat miso broth, a simple but highly nutritious soup, almost every day – it is standard breakfast fare and it is also eaten with rice or noodles later in the day. Here it is made into a more fulsome meal with the addition of tofu.

Ingredients

  • 1 bunch of spring onions (scallions) or 5 baby leeks
  • 15 g/½

Method

  1. Cut the coarse green tops off the spring onions or baby leeks and set aside. Slice the rest of the spring onions or leeks finely on the diagonal and set aside. Place the coarse green tops in a large pan with the coriander stalks, fresh root ginger, star anise, dried chilli and dashi or vegetable stock.
  2. Heat the mixture gently until boiling, then lower the heat and

Photos