Tofu helps to make this simple soup a little more substantial and brings a unique texture. Fill a container with this soup and take it to work for lunch, or have as an afternoon snack when you get the munchies. Your co-workers will be envious.
Ingredients
| 1 Tbsp | Oil |
| 1 | Leek, sliced |
| 1 Tbsp | Grated ginger |
| 2 | Carrots, cut into thin sticks |
| 2 cloves | Garlic, sliced |
| 2 tsp | Sesame oil |
| 1 Ltr | Chicken stock (Main) |
| ½ cup | Miso paste |
| 1 Tbsp | Soy sauce |
| 1 head | Broccoli |
| 400 g | Firm tofu, cut into cubes (Main) |
| 2 | Spring onions, sliced |
| ½ cup | Chopped coriander |
Directions
- Heat the oil in a large pot. Add the leek and cook for five minutes, until softened. Add the ginger, carrots and garlic then cook for a further two minutes.
- Add the sesame oil, stock, miso and soy and bring to a simmer for five minutes.
- Before serving, bring the soup to a boil. Add the broccoli, tofu, and one spring onion.
- Spoon into bowls. Serve hot, garnished with spring onions and coriander.