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Miso Soup with Ginger & Tofu Recipe
My Miso Soup with Ginger & Tofu is my go-to side for almost any of my favourite Chinese and Japanese inspired dishes. Its light but filling, tasty but subtle and includes a little extra hit of tofu-based protein. Best of all, its ready in less than 10 minutes.
Equipment
Ingredients
- 40 g Firm Tofu
- 2 tsp Mirin
- 1 tsp Ginger Paste
- 410 ml Water
- 2 tbsp Miso Paste
- 1 Spring Onions (Scallions)
Instructions
- Pop a kettle of water on to boil.
- Cut 40g Firm Tofu into cm cubes.
- Add 2 tsp Mirin and 1 tsp Ginger Paste to a medium saucepan.
- Add 350 ml Boiling Water from the kettle to the saucepan. Stir to incorporate the ginger and mirin.
- Add the tofu cubes to the saucepan and leave to simmer for 5 minutes.
- Meanwhile mix 2 tbsp Miso Paste into a thin paste with 60 ml (4 tbsp Boiling Water) in a small bowl.
- Peel and finely slice 1 Spring Onion.
- Once the tofu has simmered for 5 minutes, add the sliced spring onion and miso paste.
- Stir the paste into the soup. Once it has come back to a simmer. Turn the heat off.
- Serve the soup between 2 small bowls.
Nutrition (Approx)
Calories: 62kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 685mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 1.2mg | Calcium: 41mg | Iron: 0.7mg