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

Ingredients
  

  • 700 ml vegetable stock
  • 2 pak choi
  • 1 Tbsp miso paste
  • 2 spring onions
  • For the tofu:
  • 100 g firm tofu
  • 1 tsp vegetable oil
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • ½ tsp sesame oil
  • 1 tsp sesame seeds

Method
 

  1. Cut the tofu into 2cm cubes.
  2. 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.
  3. 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.
  4. Finely chop the spring onion, add to the soup. Add the tofu pieces too, then bring to a simmer and serve immediately.