Miso soup with pak choi and sesame tofu
I love cooking miso soup during the week – it’s an easy and healthy lunch – but I try to make it more interesting, by adding different vegetables to the base soup. This time I made my Miso soup with pak choi and sesame-glazed, sticky tofu. It was delicious and very filling! Also, it’s gluten-free, dairy-free and vegan, so ticks many boxes!
Ingredients
Method
- Cut the tofu into 2cm cubes.
- Heat the vegetable oil in a wok and fry the cubes until light brown on all sides. Add the soy, vinegar, honey, sesame seeds & oil, then stir-fry until sticky and golden. Transfer them to a plate.
- In a saucepan heat the stock. Cut the pack choi in half (vertically) and cook in the stock for 3 minutes. Take a ladleful of the stock into a small bowl and mix it with the miso paste until smooth. Pour this into the soup.
- Finely chop the spring onion, add to the soup. Add the tofu pieces too, then bring to a simmer and serve immediately.