Miso Broth with Tofu, Mushrooms and Greens
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Firm tofu holds its shape in the broth. Silken would be more traditional and falls apart if you look at it.
Light for a lunch at 264 kcal, and the tofu still brings 28 g of protein. A portion of cooked soba dropped in makes it a full meal for another 100 kcal or so.

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