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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Cut the tofu into 2cm cubes. Cut the pack choi in half (vertically), then halve it again. Thinly slice the leek.
  2. 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.
  3. 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.
  4. Bring to a simmer (don’t let it boil), then serve with a squeeze of lime juice and the sesame seeds.