The lunch edit 806

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.

2 servings · 8 ingredients · 4 steps

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Miso Soup with Tofu, Edamame and Pak Choi, plated and ready to serve. — The finished recipe. Miso Soup with Tofu, Edamame and Pak Choi

Ingredients 1 to 6 for miso soup with tofu, edamame and pak choi arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for miso soup with tofu, edamame and pak choi arranged separately on a dark worktop. — Ingredients 7 to 8. A few thin slices Fresh ginger. 800 ml Water

Miso Soup with Tofu, Edamame and Pak Choi, preparation step 1: Heat the water with the ginger to just below boiling and hold it there for five minutes. — Step 1. Heat the water with the ginger to just below boiling and hold it there for five minutes.

Miso Soup with Tofu, Edamame and Pak Choi, preparation step 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. — Step 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.

Miso Soup with Tofu, Edamame and Pak Choi, preparation step 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. — Step 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.

The finished miso soup with tofu, edamame and pak choi. — Step 4. Serve with the nori torn over and the spring onion sliced on top.

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