Name: Miso soup with leek and pak choi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500 ml vegetable stock; 1 small or baby leek; 1 large pak choi; 1.5 tsp miso paste; 1 tsp Kikkoman soy sauce; 50g firm tofu; 1 tsp toasted sesame seeds (optional); Lime juice

Miso soup with leek and pak choi

28 Feb 2021

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I made this Miso soup with leek and pak choi because I didn’t have any spring onion. It was really delicious and delicate. If you want to make it even more interesting, grill the tofu with a sesame glaze before adding it to the soup. It’s gluten-free, dairy-free, low-carb and vegan, so perfect for most diets!

Ingredients

500 ml vegetable stock
1 small or baby leek
1 large pak choi
1.5 tsp miso paste
1 tsp Kikkoman soy sauce
50g firm tofu
1 tsp toasted sesame seeds (optional)
Lime juice

Instructions

Cut the tofu into 2cm cubes. Cut the pack choi in half (vertically), then halve it again. Thinly slice the leek.
Put the stock in a saucepan and add the leek. Cook for 3 minutes then add the pak choi and cook for another 3 minutes or so.
Take a spoonful of stock into a small bowl and mix it with the miso and soy sauce until you get a smooth paste. Pour this into the soup and add the tofu pieces.
Bring to a simmer (don’t let it boil), then serve with a squeeze of lime juice and the sesame seeds.

https://cooktogether.com/?recipe=miso-soup-with-leek-and-pak-choi

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