Miso Broth with Tofu, Mushrooms and Greens

Make miso broth with tofu, mushrooms and greens, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
1 tbsp (18 g) White miso paste
100 g Pak choi
80 g Mushrooms
20 g Spring onion
1 sheet, about 3 g Nori sheets
A few slices Fresh ginger
500 ml Water
Half, sliced Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Bring the water to a simmer with the ginger and the sliced mushrooms and cook for five minutes.
2. Add the tofu in 2 cm cubes and the pak choi, stalks first, and simmer for three minutes until the leaves wilt.
3. Take the pan off the heat. Put the miso in a cup, ladle in a little of the broth and stir until smooth, then stir it back into the pan. Boiled miso loses its flavour, so it goes in last.
4. Serve with the nori torn over, sliced spring onion and chilli.

Contains soya.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-broth-tofu-mushrooms-greens

AI-generated images illustrating the recipe.

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