Yummy miso

Yummy miso

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

6 cups water

2 cups sliced carrots

2 cups sliced shiitake mushrooms

3 diced tomatoes

1 teaspoon fresh ginger or ½ teaspoon dry ginger

4 teaspoons wakame flakes (see tip)

2 cups chopped bok choy

6 tablespoons miso paste (we used Fukuyama Japanese Shiro Miso Paste)

250g silken tofu, cubed

2 cups diced spring onions

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Instructions

Stay Awake

1 Boil together water, carrots, mushrooms, tomatoes, ginger and wakame flakes.

2 Cover, reduce heat to low and simmer for 5 minutes. Add bok choy, miso paste and tofu. Simmer for 2 minutes. Do not boil.

3 Garnish with spring onions to serve.

Variations

You can use ordinary mushrooms instead of Asian mushrooms.
Out of bok choy? Cabbage or kale work well, too.
Not a tofu fan? For a meatier miso use leftover roasted chicken or turkey instead of tofu.
Not a tofu fan but want to keep it vegetarian? Use 2 cups frozen shelled edamame (soy beans).

HFG tip

Buy wakame in Asian grocery stores or health food stores.

Nutrition Info (per serve)

Calories 163 cal

Kilojoules 680 kJ

Protein 11 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 7 g

Sodium 630 mg

Calcium 200 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.