Miso soup with leek and pak choi
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
Method
- 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.