Ginger miso brothy soup

Ginger miso brothy soup

Tags

Rice
Tofu
Soup

Cook

Ingredients

  • 450g block tofu
  • 1 ½ tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp sesame seeds
  • 1 onion
  • 4 slices root
  • 5 cloves garlic, thinly sliced
  • 1 chilli, thinly sliced
  • 3 scallions, thinly sliced
  • 4 dried shiitake mushrooms
  • 4 ½ cups hot water
  • 2 tbsp miso paste
  • 2 tsp sesame oil
  • Juice and zest of a lime
  • Cooked rice

Steps

  1. Drain and press the tofu. Once done pat dry and grate into shreds using the largest hole on the box grater.
  2. Preheat oven to 200°C. Line a tray with baking paper. Add tofu shreds and top with soy sauce, vinegar, cornstarch and sesame seeds then drizzle with oil.
  3. Toss to coat then spread evenly in a single layer on the tray. Bake for 10 minutes then toss and bake and ten minutes.
  4. Meanwhile heat oil in the wok over medium heat. Add the onion with a pinch of salt. Cook until starting to turn golden.
  5. Add the ginger, garlic, pepper, and spring onion whites and continue to sauté until fragrant, about 2 minutes.
  6. Add in the dried mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
  7. Meanwhile add the miso paste and remaining water and sesame oil to the measuring jug and whisk until miso is fully dissolved.
  8. Remove the mushrooms then add the miso mixture and lime zest and juice. immersion blend until smooth. Add pak choi and remaining spring onions, cook until wilted.
  9. Ladle the broth over rice. Top with crispy tofu and garnish with sesame oil.