you make miso happy
bokchoy and tofu miso soup
Miso soup is made with dashi broth, which gets its umami-rich flavor from simmering a mixture of seaweed, mushrooms, and dried bonito fish. If making this for vegetarians, you should omit the dashi and use either good-quality vegetable broth or kombu broth, which is made without fish.
ingredients
2½ oz firm silken tofu e.g. ½ box of Sunrise soft tofu
a small handful of dried wakame seaweed, shredded
2¼ cups hot dashi broth, kombu broth, or vegetable broth
2 tablespoons miso paste
2½ oz bok choy, zucchini, or other Asian greens, chopped
OR replace the dashi broth and miso paste with ½ box (500g) of Imagine organic miso broth
steps
Open the tofu package carefully, so as not to damage or crumble the tofu, then cut into ½ inch dice.
Place the wakame seaweed in a bowl of hot water and let rehydrate.
Put the broth into a saucepan and set over low heat. Blend the miso paste with a couple of tablespoons of hot broth, then whisk it into the rest of the broth. Add the tofu and the greens and cook for 1 minute.
Remove from the heat and divide among bowls. Finish by draining the seaweed and dividing it among the portions.
