Miso Soup with Tofu, Edamame and Pak Choi
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Miso goes in off the heat. Boiled, it loses most of what makes it worth using and turns grainy.
No stock cube, so no celery flag. The miso does the seasoning and the bowl needs no salt.

Full recipe: https://www.getfuel8.com/recipes/miso-soup-tofu-edamame-pak-choi
