Miso Soup with Tofu, Edamame and Pak Choi

Make miso soup with tofu, edamame and pak choi, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
250 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
2 tbsp (36 g) White miso paste
150 g Pak choi
100 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
30 g Spring onion
2 sheets, about 6 g Nori sheets
A few thin slices Fresh ginger
800 ml Water
Ingredient notes on the recipe page.

METHOD
1. Heat the water with the ginger to just below boiling and hold it there for five minutes.
2. Add the tofu in 2 cm cubes and the edamame and simmer for three minutes. Add the pak choi, cut lengthways into quarters, for two minutes more.
3. Take the pan off the heat. Loosen the miso in a cup with a ladle of the hot liquid, then stir it back in.
4. Serve with the nori torn over and the spring onion sliced on top.

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-soup-tofu-edamame-pak-choi

AI-generated images illustrating the recipe.

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