What you’ll need

Serves 2

  • 1 tablespoon vegetable oil
  • 1/2 small onion, finely diced
  • 1 clove garlic, sliced
  • 2 tablespoons miso paste
  • 2 1/2 cups vegetable stock
  • 1 carrot, diced
  • 10 cup mushrooms, sliced
  • 200 g firm tofu, diced
  • 1 tablespoon soy sauce
  • 2 spring onions, sliced

The easy bit

  1. Heat vegetable oil in a saucepan, add onion and garlic and cook for 2 minutes.
  2. Add miso paste and stir through.
  3. Add the stock a little at a time to incorporate the miso.
  4. Add the carrot, mushrooms and tofu.
  5. Gently heat until almost boiling – do not boil the soup, as this will reduce its nutritional benefits.
  6. Simmer for 15 minutes.
  7. Add the soy sauce and spring onions and serve.
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