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.
|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|
|400 g||Firm tofu, cut into cubes (Main)|
|2||Spring onions, sliced|
|½ cup||Chopped coriander|
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- 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.