I looooove miso soup, it’s one of my favourite weeknight dinners. It only takes 15 minutes to whip up a batch, it’s guilt-free, rich, warm and comforting.
I’m a fiend for tofu, I honestly just nibble at it raw out of the packet. I buy firm or extra firm in the supermarket, and instead of pressing it for hours, I simply cut up and keep the tofu cubes in the freezer to get the best texture. This also makes it easy to grab a handful when I want to add it to a dish.
This soup is super simple and you can mix up and vary according to whatever leftover veggies you have in the fridge. It is super good for you, especially if you pack it with greens like I did! It can be frozen and heated up, though I’ve never found that works so well if you include mushrooms.
Ingredients (serves 1):
2 mugs hot water
Soy sauce (generous splash)
2 tbsp miso paste (any colour will do)
2 cloves garlic, chopped fine
1 inch piece ginger, chopped fine
1/2 chilli, chopped fine
1 serving pak choi/ bok choi/ chard/ greens/ cabbage, shredded
1 spring onion, sliced
1 handful tofu cubes
Sprinkling sesame and pumpkin seeds on top
Mix and match your veggies: e.g 1 carrot, julienned/ 1 handful button mushrooms/ 1/2 courgette, cubed/ 1/3 aubergine, cubed/ 1/2 pepper, sliced, etc.
- In a large pan, saute the tofu, ginger, chilli, and veggies until aromatic.
- Add the water, garlic, and soy sauce, and simmer for 5 minutes until veggies are wilted.
- Stir in the miso paste, turn off heat and serve sprinkled with seeds and slices of spring onion.