The lunch edit 998

Miso Broth with Tofu, Mushrooms and Greens

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

1 serving · 9 ingredients · 4 steps

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Miso Broth with Tofu, Mushrooms and Greens, plated and ready to serve. — The finished recipe. Miso Broth with Tofu, Mushrooms and Greens

Ingredients 1 to 6 for miso broth with tofu, mushrooms and greens arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for miso broth with tofu, mushrooms and greens arranged separately on a dark worktop. — Ingredients 7 to 9. A few slices Fresh ginger. 500 ml Water. Half, sliced Fresh red chilli

Miso Broth with Tofu, Mushrooms and Greens, preparation step 1: Bring the water to a simmer with the ginger and the sliced mushrooms and cook for five minutes. — Step 1. Bring the water to a simmer with the ginger and the sliced mushrooms and cook for five minutes.

Miso Broth with Tofu, Mushrooms and Greens, preparation step 2: Add the tofu in 2 cm cubes and the pak choi, stalks first, and simmer for three minutes until the leaves wilt. — Step 2. Add the tofu in 2 cm cubes and the pak choi, stalks first, and simmer for three minutes until the leaves wilt.

Miso Broth with Tofu, Mushrooms and Greens, preparation step 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. — Step 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.

The finished miso broth with tofu, mushrooms and greens. — Step 4. Serve with the nori torn over, sliced spring onion and chilli.

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