Yummy miso

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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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

Total fat 5 g

Saturated fat 1 g

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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.

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First published: Mar 2014

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