Soups Recipes - Miso Broth with Tofu Recipe

Ingredients

• 5 baby leeks

• 15g/1/2oz fresh coriander (cilantro), including the stalks

• 3 thin slices fresh root ginger

• 2 star anise

• 1 small dried red chili

• 1.2 liters/5 cups dashi stock or vegetable stock

• 225g/8oz pak choi, thickly cubed

• 200g/7oz firm tofu, cubed

• 60ml/4 tbsp red miso

• 30-45ml/2-3 tbsp shoyu

Serves 4

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Method:

1. Cut the tops off the leeks and slice the rest finely. Place the tops in a large pan. Chop the coriander leaves and set aside.

2. Add the coriander stalks, ginger, stir anise and chili to the pan. Pour in the dashi or vegetable stock.

3. Bring to the boil, then simmer for 10 minutes. Strain, return to the pan and reheat.

4. Add the sliced leeks to the pan with the pak choi and tofu. Cook for 2 minutes, them mix 45ml/3 tbsp of the miso with a little of the hot soup and stir it into the mixture.

5. Stir in the chopped coriander, cook for a further minute, and serve.

Note: This nutritious soup is standard breakfast fare, and the tofu adds great texture.