Miso Broth

Meat Free Monday
Miso Broth: mushrooms, tofu, red chilli, spring onions and spinach in white bowl on grey cloth background
  • Prep time 10 mins
  • Cook time 10 mins
  • Ready time 20 mins

A warming, nutrient-packed Japanese broth, perfect for a healthy lunch on a winter’s Meat Free Monday.

Ratings
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Ingredients

  • 2 teaspoons sesame oil
  • 200 g mushrooms (enoki or shiitake), sliced
  • ½ carrot, peeled and sliced into matchsticks
  • 1 red chilli, sliced
  • 1 tablespoon shredded fresh ginger
  • good handful of choi sum or baby leaf spinach, shredded
  • 5 spring onions, trimmed and finely sliced on the diagonal
  • 2 tablespoons yellow miso paste
  • 125 g tofu, drained and cut into small dice
  • tamari or soy sauce to taste

Method

Heat the sesame oil in a wok or large frying pan and add the mushrooms and carrots. Quickly cook the veggies for a minute until just softened then add the chilli and ginger and cook for another 10 seconds.

Throw the choi sum or baby leaf spinach and spring onions into the wok and cook until the leaves are only just wilted. Remove from the pan and divide between 2 bowls.

Bring 700 ml water to the boil in a large pan. In a small bowl mix the miso with a couple of tablespoons of the water and then add the paste to the pan. Stir to combine and add a little more miso if needed. Divide the drained and diced tofu between the bowls and pour over the miso broth. Add tamari or soy sauce to taste and serve immediately.

 

Additional notes

“Miso is a wonderful savoury substance made by fermenting soya beans with wheat, barley or rye. Miso soup is practically Japan’s national dish.”

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook, now available in paperback 
(Kyle Books, £15.99), p.189.

Buy your copy here. Proceeds 
go to the Meat Free Monday campaign.