Miso soup

Tofu and pak choi miso broth

This delicate bowl of classic Japanese flavours has a warming kick of chilli and ginger

By , 03 July 2017

(21 votes)

Tofu and pak choi miso broth
  • 20 Mins

  • Serves: 6

  • Price: £1.53 per serving

Nutritional Info
Each 314g serving contains
  • Energy

    920KJ

    220KCAL

    11%
  • Fat

    7.9g

    low

    11%
  • Saturates

    1.3g

    low

    7%
  • Sugars

    1.9g

    low

    2%
  • Salt

    0.75g

    low

    13%
of your reference intake.
Typical energy values per 100g: 293kJ/70kcal.
Ingredients
  • 3tbsp Asda Miso Paste
  • 1 red chilli, finely sliced
  • 2cm piece ginger, finely grated
  • 396g Cauldron Original Tofu, drained and cut into 2cm cubes
  • 125g Grower’s Selection Chestnut Mushrooms, thinly sliced
  • 325g Grower’s Selection Rice Noodles
  • 1 pack Grower’s Selection Pak Choi, root removed to separate leaves
  • 3 spring onions, thinly sliced
  • 1tbsp sesame seeds
  • 2tbsp mint leaves
Method
  • Place the miso paste in a large saucepan and cover with 800ml boiling water. Whisk to combine and bring to a gentle simmer.

  • Add the chilli, ginger, tofu and mushrooms to the pan and simmer for about 5 mins until the mushrooms have softened.

  • Stir in the noodles, pak choi and spring onions and simmer for 2 mins.

  • Heat a frying pan over a medium setting and dry-fry the sesame seeds for 3-4 mins until golden.

  • Divide the broth between 6 bowls and garnish with the sesame seeds and mint leaves. Serve immediately.