Tofu, miso and vegetable soup

    25 min

    A healthy and filling Japanese soup recipe, full to the brim with healthy green veggies.

    4 people made this

    Serves: 1 

    • 1 teaspoon rapeseed or sesame oil
    • 30g Asparagus, chopped finely
    • 35g sugarsnap peas or mangetout, julienned
    • 1 teaspoon mirin
    • 1 teaspoon soy sauce
    • 1 teaspoon water
    • 70g plain firm tofu, chopped into small cubes
    • 250ml vegetable stock
    • 1 teaspoon white miso paste
    • 60g spinach

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place the water, soy sauce and mirin into a shot glass (so it can be added quickly to the pan, without wasting time measuring things).
    2. Heat the stock (not too strong!) and dissolve the miso paste into it. Keep aside ready to be added later.
    3. Heat the oil in a wok. Stir fry asparagus and sugarsnap peas for 2 minutes.
    4. Add tofu, mirin, soy sauce and water, stirfry for a further minute.
    5. Add stock, miso and spinach. Cook for 2-3 minutes, or until the spinach has wilted.

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