Miso Mushroom and Tofu Broth

Ingredients

• 300gmixed mushrooms (shiitake, oyster, or button), sliced
• 300gfirm tofu, cut into 2cm cubes
• 3 tbspmiso paste (white or red)
• 1.2Lvegetable stock or dashi
• 2 bunches碎bok choy, quartered lengthwise
• 2 stalks碎spring onions, finely sliced
• 1 tbspginger, sliced into matchsticks

Method

1. 1Bring the stock and ginger matchsticks to a gentle simmer in a large pot.
2. 2Add the mushrooms and cook for 5 minutes until softened.
3. 3Place the miso paste in a small bowl, add a ladle of warm stock, and whisk until smooth before stirring back into the pot.
4. 4Add the tofu cubes and bok choy, simmering for 2-3 minutes until the greens are tender.
5. 5Ensure the soup does not boil once the miso is added to preserve its delicate flavor.
6. 6Ladle into bowls and garnish generously with sliced spring onions.