Miso broth with spring onions and tofu

Name: Miso broth with spring onions and tofu
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1.2 litres/2 pints/5 cups dashi stock or vegetable stock; 2 star anise; 1 small dried red chilli; 3 thin slices fresh root ginger; 15 g/½ oz fresh coriander (cilantro); 200 g/7 oz firm tofu, drained and cut into bitesize cubes; 225 g/8 oz pak choi (bok choy) or other Asian greens, thickly sliced; 60 ml/4 tbsp red miso 30–45 ml/2–3 tbsp dark soy sauce; 1 bunch of spring onions (scallions) or 5 baby leeks; 1 fresh red chilli, seeded and shredded (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Asia
Japan
Spring
Soup
Breakfast
Vegan

Method

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.
Heat the mixture gently until boiling, then lower the heat and

Ingredients

Method

Photos